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1
Take the chopped pecans and put it over medium to high heat in a pan.
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2
Heat until the oil starts to come off the pecans, stirring frequently.
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3
Lightly sprinkle brown sugar coating both sides of the pecan.
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4
Continue on medium to high heat for 2-3 minutes until sugar melts and lightly coats pecans.
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5
Take off heat, spread pecans on parchment paper to dry, and keep aside
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6
Continue on medium to high heat for 2-3 minutes until sugar melts and lightly coats pecans.
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7
Cut pomegranate in half and put it in a bowl of water to separate the pomegranate seeds from the pith. Keep separated pomegranate seeds aside.
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8
Cut kale leaves vertically in half and separate stem from the leaf
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9
Take bunches of kale leaves in your hand and rip into 1-2 pieces
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10
Slice mushrooms
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11
Coat pat with canola oil and put kale leaves in the pan over medium high heat
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12
Place mushrooms on top of kale and cover the pan till kale leaves starts to turn a brighter green and mushrooms are fully cooked
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13
Slice avocado
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14
Place kale and mushrooms onto serving plates with diced tomatoes.
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15
Sprinkle with pomegranate seeds, goat cheese, sliced avocado, and chopped pecans
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16
Place balsamic vinegar in a pan just under high heat stirring frequently until balsamic starts to take a syrupy form
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17
Drizzle over the salad to taste
