Between the sweet and spicy pecans and the punchy pomegranate, this baby kale salad is just a vehicle to get all that goodness into your mouth! Combine all of it with a tangy vinaigrette and you've got yourself a ridiculously enjoyable salad!
Ingredients
Spicy Candied Pecans
1cuppecans
4tablespoonsmaple syrup
1pinchEACH: sea salt, pepper, and cayenne powder
½ teaspoonbutter, optional
Salad Dressing
3tablespoonsolive oil
2tablespoonsapple cider vinegar
1tablespoonmaple syrup
1pinchsea salt
The Salad
4cupsbaby kale, packed
Seeds from 1 pomegranate
ground pepper, to serve
Instructions
Toast the pecans in a frying pan over medium heat until fragrant and light brown, about 5 minutes. Be careful not to burn them. Add the maple syrup, salt, pepper, and cayenne powder. Cook, stirring frequently until the pan is dry, about 2-3 minutes. Stir through the optional butter, if using. Place pecans on a piece of parchment paper in a single layer and set them aside to cool.
1 cup pecans, 4 tablespoons maple syrup, 1 pinch EACH: sea salt, pepper, and cayenne powder, ½ teaspoon butter
In a small bowl, whisk the dressing ingredients. Pour the dressing over the kale and massage it gently.
3 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 pinch sea salt, 4 cups baby kale
Plate the salad and top with the candied pecans, pomegranate seeds, and some fresh ground pepper.