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Fall Kale Salad with Pomegranate and Pecans

This vibrant fall kale salad with pomegranate and pecans is a perfect blend of seasonal flavors and textures. It's a simple yet elegant dish that's ideal for holiday gatherings or any autumn meal.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6
Course: Salad
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 8 cups kale (washed, stemmed and cut into thin ribbons)
  • 1/2 cup roasted pecans (chopped)
  • 1 cup pomegranate seeds (1 medium pomegranate)
  • 1/4 cup sunflower seeds (roasted and salted)
  • 2 ounces feta cheese (crumbled)
  • 1/2 small red onion (diced)
  • 1 clove crushed garlic (optional)
  • 1/4 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1 tablespoon honey
  • salt and pepper to taste

Method
 

Combine Salad Ingredients
  1. In a large serving bowl, combine the prepared kale ribbons, chopped roasted pecans, vibrant pomegranate seeds, roasted sunflower seeds, and crumbled feta cheese. Gently toss these elements together and set aside while you prepare the dressing.
Prepare the Dressing
  1. In a small bowl or a spouted cup, combine the diced red onion, crushed garlic (if using), extra virgin olive oil, apple cider vinegar, and honey. Whisk vigorously until well combined. Season with salt and pepper to taste. For an emulsified dressing, whisking rapidly will help create a cohesive mixture.
Dress and Toss
  1. Drizzle the prepared dressing evenly over the salad ingredients in the large bowl. Gently toss everything together, ensuring all the kale and other components are lightly coated with the dressing. Serve immediately and enjoy the festive flavors!

Notes

Kale Prep: Ensure your kale is thoroughly washed, de-stemmed, and thinly sliced into ribbons (chiffonade). This step is crucial for texture and to avoid tough pieces. For very tough kale, a quick massage with a bit of the olive oil (before adding other ingredients) can further tenderize it.
Nuts & Seeds: Pecans and sunflower seeds are recommended for their distinct flavor and crunch. Walnuts or almonds can be substituted for pecans. Ensure sunflower seeds are roasted for optimal flavor.
Pomegranate: If fresh pomegranate is unavailable, substitute with dried cranberries or dried cherries for a similar sweet-tart element, though the texture will differ.
Cheese: Feta cheese provides a salty, creamy counterpoint. Goat cheese or blue cheese can be used as alternatives.
Dressing Base: High-quality extra virgin olive oil and apple cider vinegar form the base of our tangy vinaigrette. Adjust honey to your preferred sweetness.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.