Kale, Avocado, Pomegranate Salad Dressed With Balsa

Name: Kale, Avocado, Pomegranate Salad Dressed With Balsamic Reduction
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Preparing the salad; 10-14 full size leaves of DIno Kale or Luciano Kale; 1 Avocado; 1 small vine ripe tomato diced; 1 pomegranate; 1/3-1/2 cups chopped pecans; 1 handful goat cheese; 4 ounces Baby Bella mushrooms; 1.5 teaspoons brown sugar; 1 tablespoon canola oil; Basalmic reduction; 1/4-1/3 cups Balsamic vinegar

Servings: persons

Preparing the salad
10-14 full size leaves of DIno Kale or Luciano Kale
1 Avocado
1 small vine ripe tomato diced
1 pomegranate
1/3-1/2 cups chopped pecans
1 handful goat cheese
4 ounces Baby Bella mushrooms
1.5 teaspoons brown sugar
1 tablespoon canola oil
Basalmic reduction
1/4-1/3 cups Balsamic vinegar

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

331

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Preparing the salad, 10-14 full size leaves of DIno Kale or Luciano Kale, 1 Avocado, 1 small vine ripe tomato diced, and more.

Yes, Kale, Avocado, Pomegranate Salad Dressed With Balsamic Reduction falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Kale, Avocado, Pomegranate Salad Dressed With Balsamic Reduction

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions