Active Time
25 Mins
Total Time
35 Mins
Yield
Serves 8 (serving size: about 1 1/2 cups)
Photo: Christopher Testani

How to Make It

Step 1

Heat a large skillet over medium-high. Add canola oil and shallots; cook 6 minutes or until slightly crispy, stirring. Remove from pan.

Step 2

Cook bacon in skillet over medium until crisp. Remove from pan, reserving drippings. Coarsely chop bacon. Heat drippings in pan over medium-high. Add almonds; cook until lightly browned, stirring frequently, about 2 minutes. Transfer almonds to a paper towel. Discard drippings. Coarsely chop almonds. Place kale, pomegranate arils, shallots, bacon, and almonds in a bowl.

Step 3

Combine pomegranate juice, olive oil, vinegar, salt, and pepper. Drizzle over salad; toss to coat.

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