KALE*****Pomegranate, Farro and Kale Salad with Spicy-Sugared Bacon

By Unblond1

31/10/15 - This was great for both. Bacon is super! I added 4 - 5 ounces shredded, poached chicken, which is not in the calorie count. Chicken was good but it would be good without it too.

Ingredients

• 6 strips of thick-cut bacon
• 1 tablespoon light brown sugar
• 2 teaspoons chili powder (try 1/2 teaspoon chipotle next time as part of the whole amount)
• 4 cups diced kale leaves, stemmed
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• juice of 1/2 to 1 lemon
• 1/2 cup pomegranate arils
• 1/2 cup cooked farro (1/4 cup raw)
• 60 grams light feta, crumbled or diced

Preparation

Step 1

Soak farro in cold water for 1 hour if you think of it. Cook one cycle on brown rice in rice cooker. Drain.

Heat the oven to 350*F. Layer the baking sheet with parchment paper or tin foil, and spread the bacon evenly on the pan. Mix the brown sugar and chili powder together in a small bowl and sprinkle evenly on top of the bacon, coating it as much as possible. Bake the bacon for 10-12 minutes or until crispy. Remove from the oven and let cool.

Toss the kale leaves with the olive oil and salt and massage the leaves until all the leaves have been rubbed soft. Add the lemon juice, a squeeze at a time, tasting as you go until desired tartness is reached. (Don't forget the pomegranate is tart too)

Once the bacon has cooled, dice it finely and toss with the kale. Add the pomegranate arils and the cooked farro and toss together. Gently fold in the feta and season with additional lemon juice, pepper and salt if desired, and serve.

This salad will keep overnight - and possibly up to two days - if covered tightly and kept cold in the refrigerator.

Nutrition Facts - 3 Servings

Amount Per Serving
Calories 424.7
Total Fat 25.2 g
Saturated Fat 7.8 g
Polyunsaturated Fat 2.8 g
Monounsaturated Fat 11.3 g
Cholesterol 35.0 mg
Sodium 637.8 mg
Potassium 436.8 mg
Total Carbohydrate 32.6 g
Dietary Fiber 6.6 g
Sugars 11.3 g
Protein 18.8 g