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5 from 1 vote

Chopped Kale and Pomegranate Salad

Course Side Dish
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings 8 people
Calories 138kcal

Ingredients

Candied Pecans:

  • 1/2 cup chopped pecans
  • 2 Tablespoons sugar
  • 1/2 teaspoon cinnamon

Dressing:

  • 2 Tablespoons olive oil
  • 2 Tablespoons apple cider vinegar
  • 1 Tablespoon dijon mustard
  • 1 Tablespoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Salad:

  • 10 ounces kale
  • 4 ounces red onion thinly sliced
  • 4 ounces pomegranate seeds
  • 4 ounces crumbled fat-free feta cheese
  • 2 Tablespoons fresh parsley chopped

Instructions

  • Add chopped pecans, sugar and cinnamon to a nonstick skillet over medium high heat. Stir continuously until sugar has melted completely and pecans are coated in glaze.
  • Spread on parchment or wax paper to cool.
  • In a small bowl, whisk together all dressing ingredients until combined.
  • Add all salad ingredients to a large mixing bowl, toss to combine. Toss in dressing and top with candied pecans before serving.

Notes

MFP: MFF Chopped Kale and Pomegranate Salad
December 2021

Nutrition

Serving: 3.5 ounces | Calories: 138kcal | Carbohydrates: 13.1g | Protein: 5.2g | Fat: 7.2g