Kale-Pomegranate Salad with Pecans

By Peggie

Serve our Kale-Pomegranate Salad with Pecans as an appetizer or stunning side dish at your next dinner party. This delicious Kale-Pomegranate Salad with Pecans recipe is effortless yet elegant. Enjoy!

Ingredients

• 1/2 lb. (225 g) kale, stemmed, cut into thin strips
• 1/2 lb. (225 g) Brussels sprouts, trimmed, shredded (about 2 cups)
• 1 cup pomegranate seeds
• 1/2 cup Cracker Barrel Crumbled Feta Cheese
• 1/2 cup chopped pecans, toasted
• 1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing

Preparation

Step 1

Combine ingredients.

Note
Prepare using any variety of fresh kale, such as Tuscan or lacinato.

Note
To prepare recipe using seeds from a fresh pomegranate, cut pomegranate crosswise in half. While holding one pomegranate half, cut side down, in palm of your hand over bowl of water, use back of wooden spoon to firmly strike back of pomegranate to remove the seeds, rotating pomegranate slowly as you strike it. Repeat with second pomegranate half. The seeds will sink to the bottom of the bowl while the pith floats to the top. Remove and discard pith, then drain the seeds before using as desired.

How to Toast Nuts
Toasting nuts adds crunch and intensifies their flavour. MICROWAVE METHOD: Place up to 1 cup of nuts in a shallow microwaveable dish. Microwave on HIGH until fragrant and crisp, stirring every 30 sec. STOVETOP METHOD: Place nuts in ungreased skillet. Cook on medium heat until golden brown, stirring frequently. OVEN METHOD: Spread nuts in single layer in a shallow baking pan. Bake at 350°F for 8 to 10 min. or until golden brown, stirring occasionally.