Winter Kale Pomegranate Pecans (Printable Version)

Hearty kale combined with sweet pomegranate and crunchy pecans in a bright citrus dressing.

# What You’ll Need:

→ Greens

01 - 1 large bunch curly kale (about 8 cups), stems removed, leaves chopped

→ Fruits & Nuts

02 - 1 cup pomegranate seeds (from 1 medium pomegranate)
03 - 3/4 cup pecan halves, lightly toasted
04 - 1 medium apple, thinly sliced

→ Cheese (optional)

05 - 1/3 cup crumbled feta cheese

→ Dressing

06 - 3 tablespoons extra-virgin olive oil
07 - 1 tablespoon fresh lemon juice
08 - 1 tablespoon fresh orange juice
09 - 2 teaspoons honey or maple syrup
10 - 1 teaspoon Dijon mustard
11 - Salt and black pepper, to taste

# Directions:

01 - Place chopped kale into a large bowl. Sprinkle with a pinch of salt and drizzle with a small amount of olive oil. Massage the kale leaves with your hands for 2 to 3 minutes until softened and darkened in color.
02 - In a small bowl, combine olive oil, lemon juice, orange juice, honey or maple syrup, Dijon mustard, salt, and black pepper. Whisk thoroughly until the mixture is fully emulsified.
03 - Add pomegranate seeds, toasted pecans, sliced apple, and crumbled feta cheese (if using) into the bowl with the kale.
04 - Pour the dressing over the salad components and toss gently to ensure even coating of all ingredients.
05 - Taste and adjust seasoning as necessary. Serve immediately or chill in the refrigerator for up to 1 hour before serving.

# Top Tips:

01 -
  • The massage step transforms kale from tough to buttery without any cooking, making it genuinely enjoyable to eat.
  • Pomegranate and citrus dressing create this bright burst of flavor that feels festive even on a regular Tuesday.
  • It comes together in twenty minutes but looks like you spent way more effort than you actually did.
02 -
  • Don't skip the kale massage step—it genuinely changes the texture from something you tolerate to something you actually want to eat.
  • Add your dressing right before serving if you have time, otherwise the salad can sit dressed for up to an hour without getting sad and wilted.
03 -
  • If you're making this for a crowd, you can prep everything ahead except the apple slices, which you should cut and toss with a little lemon juice right before serving to prevent browning.
  • The dressing tastes even better if you let it sit for five minutes before tossing—the flavors meld and the mustard emulsifies more fully.

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