Kale Salad with Pomegranate and Maple Pecans

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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.

  • 6Servings


Maple Pecans

  • 1/2 cup pecan pieces
  • 1 Tbs. pure maple syrup
  • 2 tsp. olive oil
  • 1/2 tsp. salt
  • 1/4 tsp. cayenne pepper


  • 2 Tbs. balsamic vinegar
  • 2 Tbs. extra virgin olive oil
  • 1 small shallot, peeled and finely minced (1 1/2 Tbs.)


  • 1 12-oz. bunch Tuscan kale, deveined and sliced in 1/2-inch-thick ribbons (8 cups)
  • 1 large red apple, cored, quartered, and thinly sliced (11/2 cups)
  • 1/2 cup pomegranate seeds
  • 11/2 oz. aged Gouda, thinly shaved with vegetable peeler (1/3 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.

Nutrition Information

  • Calories: 216
  • Carbohydrate Content: 20 g
  • Cholesterol Content: 8 mg
  • Fat Content: 14 g
  • Fiber Content: 4 g
  • Protein Content: 7 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 288 mg
  • Sugar Content: 9 g