Kale Salad with Pomegranate and Maple Pecans Recipe

Name: Kale Salad with Pomegranate and Maple Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 (1 1/2 cups); 1/2 cup pomegranate seeds; 1 1/2 oz. aged Gouda, thinly shaved with vegetable peeler (⅓ cup)

Servings: persons

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 (1 1/2 cups)
1/2 cup pomegranate seeds
1 1/2 oz. aged Gouda, thinly shaved with vegetable peeler (⅓ cup)

1
To make Maple Pecans: Preheat oven to 350F.
2
Combine all ingredients in small bowl, and toss until well coated.
3
Place on parchment-lined baking sheet, and bake 12 minutes, or until toasted and fragrant, stirring occasionally.
4
Let cool to room temperature.
5
To make Vinaigrette: whisk together all ingredients, and season with salt and pepper, if desired.
6
To assemble Salad: Place kale in large bowl; gently massage 3 Tbs.
7
Vinaigrette into leaves to ensure even coverage.
8
Gently toss with apple and pomegranate seeds, and transfer to serving bowl.
9
Top with Maple Pecans and shaved Gouda.

771

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

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: 1/2 cup pecan pieces, 1 Tbs. pure maple syrup, 2 tsp. olive oil, 1/2 tsp. salt, and more.

Yes, Kale Salad with Pomegranate and Maple Pecans 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 Salad with Pomegranate and Maple Pecans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions