Sometimes the restaurants and cafes make the best salads… Why? Maybe it’s because someone does it for you. Maybe it’s because of the ingredients. Maybe you just need a new recipe to spice up at home and it’ll be just as good! Here’s one to save and add to your winter menu rotation! And those of you who struggle to find yummy ways to fit those veggies in, you also need to save this one!
For the Salad:
What you need:
2 Bunches Tuscan Kale, Stemmed & Chopped
1 Cup Raw Pecans
1 Pomegranate, Seeded
3 Honeycrisp Apples, or Persimmons
½ Cup Feta Crumbles
4 Thick Slices Bacon, Optional
1T Olive Oil
3T Pure Maple Syrup
½ tsp Cinnamon
Kosher Salt
Let’s Do it!
Preheat oven to 350F.
Line a baking sheet with Parchment.
Toss Pecans + Oil + Maple Syrup + Cinnamon + Salt. Lay out in a single layer. Bake for 10-15, until toasted.
In a large skillet, cook bacon. Drain and then chop into small crumbles.
In a large bowl, combine kale + apples + pomegranate seeds.
Make Vinaigrette, or reach for your favorite light dressing 🙂
Add bacon, pecans, and cheese, and toss in dressing to serve!
Pear & Thyme Vinaigrette
1 Very Ripe Pear, Cored & Peeled
1/3 Cup Olive Oil
2T Apple Cider Vinegar
2T Water
1 tsp Dijon Mustard
1 tsp Fresh Thyme Leaves
1/4 tsp Salt
Dash Ground Black Pepper
1 Garlic Clove, Minced (Optional)
Toss everything in a blender.
If too thick, add water. If it needs to be sweetened, use maple syrup.
Comments