Between the sweet and spicy pecans and the punchy pomegranate, this baby kale salad is just a vehicle to get all that goodness into your mouth. Combine all of it with a tangy vinaigrette and you’ve got a delightful salad.
You could easily eat this baby kale salad for lunch alone or serve it alongside a full meal to add a nice pop of bright flavor and color. This salad takes 15 minutes to toss together, and you’ll be so happy you did!
What is baby kale?
Baby kale is simply tender, young kale leaves. You can eat the whole leaf without removing the stem, which is still very delicate. The flavor is milder than fully grown kale, which makes it a good choice if you don’t love kale. You’ll often find it sold in packages near the salad greens in the produce section of your grocery store.
Can I use regular kale instead?
Yes! But you will have to remove the stem and chop the leaves first. And don’t skip massaging the kale; it’s extra important with fully grown kale. You can also let the dressing sit on the kale leaves for 10 minutes before you eat them, to help soften them even more.
Key ingredients
Every bite of this salad is delicious thanks to the perfect balance of flavors – the spicy candied pecans offer warmth and crunch, while the pomegranate seeds give a pop of freshness. The vinaigrette adds some acid and the baby kale is earthy and peppery. Here are some notes on some of the less common ingredients:
- Baby kale: If you can’t find it, use other types of kale, like curly kale or lacinato kale, however, you’ll need to do a few extra steps. You will have to remove the stem and chop the leaves first. And don’t skip massaging the kale. Alternatively, if you don’t have any kale in your kitchen, you can use baby spinach instead.
- Pomegranate: You can find whole pomegranates in most grocery stores, but they’re usually stocked in fall and early winter in North America.
- Candied pecans : We make these using some maple syrup, cayenne powder, and black pepper. You can always candy walnuts instead. If you don’t have pecans or walnuts on hand, you can toss in some raw or roasted almond slices or pine nuts to still add some crunch and nutty flavor.
The spicy candied pecans
This baby kale salad recipe uses pecans as the nut of choice. They add a nice crunch to the salad while providing a buttery flavor. They also have perfect little grooves for the sweet and spicy glaze to stick to. Candied pecans are such a treat!
Maple syrup lends sweetness, and salt, pepper, and cayenne powder balance the flavors.
The best way to remove pomegranate seeds
Removing the seeds from the pomegranate can be a bit of a task – but! – the best and easiest way to do this is to start by cutting the pomegranate in half. Hold it, seed side down, over a large bowl. Tap the outside with a wooden spoon hard enough until the seeds start falling out and into the bowl. Repeat using the second half of the pomegranate. Easy peasy and pretty much mess-free!
Making ahead
Salads are always best if eaten soon after they’re dressed, but kale salads are special because they don’t wilt completely. If you’re serving this to guests, you can candy the pecans and make the dressing ahead of time, but wait until you’re about to serve it to toss the kale in the dressing. But save any leftovers as they’re still pretty tasty the next day!
Baby Kale Salad Recipe
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Ingredients
Spicy Candied Pecans
- ▢ 1 cup pecans
- ▢ 4 tablespoons maple syrup
- ▢ 1 pinch EACH: sea salt, pepper, and cayenne powder
- ▢ ½ teaspoon butter (optional)
Salad Dressing
- ▢ 3 tablespoons olive oil
- ▢ 2 tablespoons apple cider vinegar
- ▢ 1 tablespoon maple syrup
- ▢ 1 pinch sea salt
The Salad
- ▢ 4 cups baby kale (packed)
- ▢ Seeds from 1 pomegranate
- ▢ ground pepper (to serve)
Instructions
- Toast the pecans in a frying pan over medium heat until fragrant and light brown, about 5 minutes. Be careful not to burn them. Add the maple syrup, salt, pepper, and cayenne powder. Cook, stirring frequently until the pan is dry, about 2-3 minutes. Stir through the optional butter, if using. Place pecans on a piece of parchment paper in a single layer and set them aside to cool. 1 cup pecans, 4 tablespoons maple syrup, 1 pinch EACH: sea salt, pepper, and cayenne powder, ½ teaspoon butter
- In a small bowl, whisk the dressing ingredients. Pour the dressing over the kale and massage it gently. 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 pinch sea salt, 4 cups baby kale
- Plate the salad and top with the candied pecans, pomegranate seeds, and some fresh ground pepper. Seeds from 1 pomegranate
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Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Baby Kale Salad Recipe
Ingredients
Spicy Candied Pecans
- 1 cup pecans
- 4 tablespoons maple syrup
- 1 pinch EACH: sea salt, pepper, and cayenne powder
- ½ teaspoon butter , optional
Salad Dressing
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 pinch sea salt
The Salad
- 4 cups baby kale , packed
- Seeds from 1 pomegranate
- ground pepper , to serve
Instructions
- Toast the pecans in a frying pan over medium heat until fragrant and light brown, about 5 minutes. Be careful not to burn them. Add the maple syrup, salt, pepper, and cayenne powder. Cook, stirring frequently until the pan is dry, about 2-3 minutes. Stir through the optional butter, if using. Place pecans on a piece of parchment paper in a single layer and set them aside to cool. 1 cup pecans, 4 tablespoons maple syrup, 1 pinch EACH: sea salt, pepper, and cayenne powder, ½ teaspoon butter
- In a small bowl, whisk the dressing ingredients. Pour the dressing over the kale and massage it gently. 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 pinch sea salt, 4 cups baby kale
- Plate the salad and top with the candied pecans, pomegranate seeds, and some fresh ground pepper. Seeds from 1 pomegranate
https://www.theendlessmeal.com/baby-kale-salad-with-pomegranate-seeds-and-spicy-candied-pecans/
