Pecan Kale Salad

  • Ready In: Dressing 60 minutes / Salad 25-30 minutes prep
  • Servings: 4-8
  • Serving Size: 12 oz bowl
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Ingredients List:


  • Salad
  • 1 - ½ heads Dinosaur Kale
  • ¼ head of cabbage (purple or green)
  • 1 large pomegranate (deseeded)
  • 2 persimmons (diced in small pieces)
  • ½ cup Eatnuts.com Pistachios (salted)
  • 2 avocados

  • Pom Vinaigrette Dressing
  • 1 ½ cup pomegranate juice
  • ⅓ cup Olive Oil
  • 2 ounces of honey or 1 ounce of Agave
  • 1 tablespoon white wine vinegar
  • 1 teaspoon dijon mustard
  • ¼ teaspoon pepper
  • ¼ teaspoon salt

    • A good pecan winter kale salad is the perfect addition to any holiday meal.

    Directions

    1. Salad
      Thoroughly rinse and then chop dinosaur kale into pieces and place in a large salad bowl.
      Add pomegranate and persimmons.
      Top salad with Eatnuts.com Pecans, Eatnuts.com Pistachios, and avocado chunks.
      Toss all together with dressing (directions below) and serve.

    2. Pom Vinaigrette Dressing
      Boil pomegranate juice in a medium sauce pan on med/high heat. Reduce heat to medium and stir occasionally for about 15 minutes or until juice is reduced to ¼ of a cup.
      Place into a small bowl and allow to completely cool off (30 min)
      Whisk the pomegranate reduction in with olive oil, honey, vinegar, mustard, pepper and salt.

    The combination of the sweet persimmons combined with the sweet tartness of the pomegranate seeds adds a freshness and a sweet tang to each bite. The texture of the kale goes well with butter pecans and salty pistachios. The glue that brings this salad together fully is the Pomegranate Vinaigrette. The salad dressing could be used on several different types of salads or maybe even a sauce for a dish. Perfect for the holiday season.

    Holiday Recipes, Healthy Recipes, High Fiber Recipes, Low-Calorie Recipes, Pecan Recipes, Salad Recipes, Pistachio Recipes, Winter Recipes, Vegan Recipes

    Medium Pecan Pieces


    Pistachios

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