Winter Kale with Pomegranate and Pecans (Printable View)
Crisp kale with pomegranate seeds, toasted pecans, and citrus vinaigrette. A vibrant, nourishing winter salad.
# 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 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
# Cooking Steps:
01 - Place pecans in a dry skillet over medium heat. Toast, stirring frequently, for 3-4 minutes until fragrant and lightly 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 2-3 minutes until the leaves darken and soften.
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 well combined.
04 - Add pomegranate seeds, cooled pecans, and parsley to the kale. Drizzle with the dressing and toss well to evenly coat all ingredients.
05 - Sprinkle goat cheese or feta over the salad just before serving. Allow to rest 10-15 minutes for flavors to meld if desired.
# Expert Tips:
01 -
- The massaged kale stays perfectly crisp yet tender in the fridge, making this your secret weapon for healthy meal prep that actually lasts for days without wilting.
- Every bite offers a different experience—tangy dressing, sweet pomegranate bursts, earthy nuts—keeping your taste buds engaged in a way most salads simply cannot.
02 -
- Massaging the kale isnt optional—I once skipped this step thinking it was unnecessary fuss and ended up with a jaw-achingly tough salad that nobody finished.
- The salad actually tastes better after sitting for 15 minutes, allowing the kale to further soften and the flavors to meld together into something greater than their parts.
03 -
- To extract pomegranate seeds without the mess, cut the fruit in half and submerge each half in a bowl of water while you work the seeds out—they sink while the bitter white pith floats.
- The key to perfectly massaged kale is not being gentle—treat it firmly between your fingers until it starts to almost wilt, which transforms its texture from tough to silky.