Kale Salad with Pomegranate and Maple Pecans Recipe | Vegetarian Times Skip to main content

Kale Salad with Pomegranate and Maple Pecans

This hearty salad shows how well pomegranates go with other fall ingredients. Tuscan kale is also known as lacinato kale or dinosaur kale.

Ingredients: 

Ingredient Set Name: 

Maple Pecans

Ingredients: 

Ingredient Line: 
½ cup pecan pieces
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1 Tbs. pure maple syrup
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2 tsp. olive oil
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½ tsp. salt
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¼ tsp. cayenne pepper

Ingredient Set Name: 

Vinaigrette

Ingredients: 

Ingredient Line: 
2 Tbs. balsamic vinegar
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2 Tbs. extra virgin olive oil
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1 small shallot, peeled and finely minced (1 ½ Tbs.)

Ingredient Set Name: 

Salad

Ingredients: 

Ingredient Line: 
1 12-oz. bunch Tuscan kale, deveined and sliced in ½-inch-thick ribbons (8 cups)
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1 large red apple, cored, quartered, and thinly sliced (1½ cups)
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½ cup pomegranate seeds
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1½ oz. aged Gouda, thinly shaved with vegetable peeler (⅓ cup)

Instructions: 

1. To make Maple Pecans: Preheat oven to 350°F. Combine all ingredients in small bowl, and toss until well coated. Place on parchment-lined baking sheet, and bake 12 minutes, or until toasted and fragrant, stirring occasionally. Let cool to room temperature.

2. To make Vinaigrette: whisk together all ingredients, and season with salt and pepper, if desired.

3. To assemble Salad: Place kale in large bowl; gently massage 3 Tbs. Vinaigrette into leaves to ensure even coverage. Gently toss with apple and pomegranate seeds, and transfer to serving bowl. Top with Maple Pecans and shaved Gouda.

Nutrition Information: 

Calories: 
216
Protein: 
7 g
Total Fat: 
14 g
Saturated Fat: 
3 g
Carbohydrates: 
20 g
Cholesterol: 
8 mg
Sodium: 
288 mg
Fiber: 
4 g
Sugar: 
9 g
Yield: 
Serves 6

Comments on this Recipe

I just made this last night and it was delicious. However, this online version of the recipe is missing ingredients. Hopefully VT will repost so I can share it with friends!

Took it to a dinner party, and everyone loved it! Perfect combination of flavors and textures. I didn't have Tuscan Kale, so I substituted regular kale and it was still delicious. I also cut the apple slices into smaller pieces. The pomegranate seeds are a pain to release, but it was worth the time spent. When you serve it in a large salad bowl, the fixings drop to the bottom, so you need to toss it frequently or serve the fixings on the side.

I forgot to add gouda, but this salad was still delicious. Used almonds instead of pecans-they are cheaper and I had them on hand. I think I will take this to Thanksgiving this year. Great flavor, color and crunch.

I feel like 1/4 tsp cayenne for the nuts is far too much. It was really, really spicy - to the point where it was hard to enjoy the salad. I'll definitely cut back on cayenne next time.

I love how you use Kale in this - we use it with Citrus fruits, Gorgonzola and Walnuts: http://www.youtube.com/watch?v=9Ey5usZmw5Y