Baby Kale Salad Recipe
User Reviews
5
-
Prep Time
15 mins
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Total Time
15 mins
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Servings
6 servings
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Calories
286 kcal
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Course
Salad
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Cuisine
North American
Baby Kale Salad Recipe
Description
The salad combines baby kale with pecans toasted in maple syrup, cayenne, black pepper, and sea salt until candied and slightly crisp. An optional butter addition enriches the coating. The dressing is a straightforward mix of olive oil, apple cider vinegar, maple syrup, and sea salt, which is massaged into the kale to soften its texture and evenly distribute flavor. Pomegranate seeds add fresh, juicy accents that contrast with the crunchy spicy pecans.
This preparation highlights the rustic flavor of kale enhanced by aromatic and spicy notes from the pecans and the balancing acidity and sweetness of the dressing. The use of baby kale provides a tender leaf base requiring less massaging than mature kale. Black pepper ground over the top adds mild heat, rounding out the dish.
The salad suits as a side or light lunch, combining leafy greens with textured nuts and fruit. Toasting pecans fresh and preparing the dressing immediately before serving preserve optimal crunch and flavor balance. The recipe naturally offers a mix of sweet, spicy, and tart elements that enliven the kale.
Ingredients
Spicy Candied Pecans
- 1 cup pecans
- 4 tablespoons maple syrup
- 1 pinch sea salt
- 1 pinch black pepper
- 1 pinch cayenne powder
- ½ teaspoon butter optional
Salad Dressing
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 pinch salt sea salt
The Salad
- 4 cups kale packed, baby
- pomegranate seed seeds from 1 pomegranate
- black pepper to serve, ground
Instructions
- Toast the pecans in a frying pan over medium heat until fragrant and light brown, about 5 minutes. Be careful not to burn them. Add the maple syrup, salt, pepper, and cayenne powder. Cook, stirring frequently until the pan is dry, about 2-3 minutes. Stir through the optional butter, if using. Place pecans on a piece of parchment paper in a single layer and set them aside to cool.
- In a small bowl, whisk the dressing ingredients. Pour the dressing over the kale and massage it gently.
- Plate the salad and top with the candied pecans, pomegranate seeds, and some fresh ground pepper.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Serving | 1 serving = ⅙ of the recipe | |
| Calories | 286kcal | 14% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 36mg | 2% |
| Potassium | 439mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 17g | 34% |
| Vitamin A | 4482IU | 90% |
| Vitamin C | 59mg | 66% |
| Calcium | 102mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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