nutritional information

Per 1 1/3-cup serving:

  • 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
Gluten-Free

Kale Salad with Pomegranate and Maple Pecans

Kale Salad with Pomegranate and Maple Pecans

Serves 6

This hearty salad shows how well pomegranates go with other fall ingredients. Tuscan kale is also known as lacinato kale or dinosaur kale.
Maple Pecans
  • ½ cup pecan pieces
  • 1 Tbs. pure maple syrup
  • 2 tsp. olive oil
  • ½ tsp. salt
  • ¼ tsp. cayenne pepper
Vinaigrette
  • 2 Tbs. balsamic vinegar
  • 2 Tbs. extra virgin olive oil
  • 1 small shallot, peeled and finely minced (1 ½ Tbs.)
Salad
  • 1 12-oz. bunch Tuscan kale, deveined and sliced in ½-inch-thick ribbons (8 cups)
  • 1 large red apple, cored, quartered, and thinly sliced (1½ cups)
  • ½ cup pomegranate seeds
  • 1½ oz. aged Gouda, thinly shaved with vegetable peeler (⅓ cup)

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.

October 2013 p.64

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comments

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

Tushar - 2014-01-30 12:59:07

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.

francine - 2013-12-14 17:39:46

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.

Racheal - 2013-11-06 21:52:04

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.

Carol - 2013-11-02 16:41:50

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!

KC - 2013-09-17 16:00:33