Winter Kale with Pomegranate and Pecans (Printable)
Crisp kale tossed with pomegranate seeds, toasted pecans, and citrus vinaigrette for a nourishing winter meal.
# What You'll Need:
→ Greens
01 - 1 large bunch curly kale, stems removed, leaves chopped
→ Fruits & Nuts
02 - 1 cup pomegranate seeds
03 - 3/4 cup raw pecans
→ Cheese
04 - 2.1 oz crumbled goat cheese or feta
→ Dressing
05 - 3 tablespoons extra-virgin olive oil
06 - 1.5 tablespoons freshly squeezed orange juice
07 - 1 tablespoon apple cider vinegar
08 - 1 teaspoon Dijon mustard
09 - 1 teaspoon honey or maple syrup
10 - 1/4 teaspoon sea salt
11 - Freshly ground black pepper to taste
→ Garnish
12 - 2 tablespoons finely chopped fresh parsley
# Directions:
01 - Place pecans in a dry skillet over medium heat. Toast, stirring frequently, for 3 to 4 minutes until fragrant and slightly browned. Transfer to a plate to cool.
02 - Place chopped kale in a large bowl. Drizzle with a pinch of salt and a few drops of olive oil. Massage with your hands for 2 to 3 minutes until the leaves are darker and softened.
03 - In a small bowl or jar, whisk together the olive oil, orange juice, apple cider vinegar, Dijon mustard, honey, sea salt, and black pepper until emulsified.
04 - Add pomegranate seeds, cooled pecans, and parsley to the kale. Drizzle with the dressing and toss well to combine.
05 - Sprinkle goat cheese or feta over the salad just before serving.
06 - Serve immediately, or let rest 10 to 15 minutes for the flavors to meld.
# Expert Hints:
01 -
- The massaged kale softens to the perfect texture while still maintaining that satisfying crunch that makes you feel virtuous with every bite.
- It stays fresh in the fridge for days without wilting, meaning you can make a big batch on Sunday for colorful lunches all week long.
02 -
- Letting the dressed salad sit for 10-15 minutes before serving allows the kale to soften further and the flavors to meld beautifully, transforming it from good to exceptional.
- Adding a tiny sprinkle of flaky salt right before serving awakens all the flavors and creates little bursts of seasoning that make each bite more interesting.
03 -
- To easily extract pomegranate seeds without staining everything, cut the fruit in half and submerge each half in a bowl of water as you work the seeds out with your fingers, the seeds sink while the bitter pith floats.
- Store leftover dressed salad in an airtight container with a paper towel on top to absorb excess moisture, keeping it crisp for up to three days.