- Calories 176
- Fat 13.5g
- Satfat 2g
- Monofat 7.9g
- Polyfat 2.3g
- Protein 6g
- Carbohydrate 11g
- Fiber 3g
- Cholesterol 6mg
- Iron 1mg
- Sodium 180mg
- Calcium 83mg
- Sugars 5g
- Est. added sugars 0g
Kale and Pomegranate Salad
Photo: Christopher Testani
“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.
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.
