ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Kale and Pomegranate Salad

Photo: Christopher Testani
Active time 25 mins
Total time 35 mins
Yield

Serves 8 (serving size: about 1 1/2 cups)

“I like having salads and vegetables at the beginning of the day,” says Molly. “That way, I can go through the day knowing I’ve had all my vegetables and can have more cake later on.” We like her thinking! While the crinkly, hunter-green kale and sparkling, ruby-hued pomegranate seeds are both beautiful and tasty, the real star here is the almonds. They’re pan-toasted in bacon drippings, which makes them supremely crunchy and absurdly delicious. To get a head start, cook the bacon, toast the almonds, make the vinaigrette, and prep the kale 1 or 2 days ahead; pull everything together the morning of your brunch. If you can’t find lacinato kale, you can use standard curly kale, red kale, or arugula instead.

Ingredients

  • 1 tablespoon canola oil
  • 1 cup thinly sliced shallots
  • 6 bacon slices
  • 1/2 cup raw almonds
  • 10 ounce lacinato kale, stems removed and roughly torn
  • 1/2 cup pomegranate arils
  • 3 tablespoons pomegranate juice
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Nutrition Information

  • calories 176
  • fat 13.5 g
  • satfat 2 g
  • monofat 7.9 g
  • polyfat 2.3 g
  • protein 6 g
  • carbohydrate 11 g
  • fiber 3 g
  • cholesterol 6 mg
  • iron 1 mg
  • sodium 180 mg
  • calcium 83 mg
  • sugars 5 g
  • Est. Added Sugars 0 g

How to Make It

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

  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.

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