Description
This is a healthy, fruity, tangy, delicious fall salad. Super simple to make and perfect for fall and Rosh Hashanah!
Ingredients
For the salad
- 10 ounces fresh, cut kale
- 2 ripe mangoes, peeled and diced
- 2 pomegranates, arils removed
- 1 large shallot, finely diced
- 1 1/2 cups glazed pecans
- 2 tablespoons canola or olive oil
For the Honey Pomegranate Dressing
- 1/4 cup honey
- 1/2 cup pomegranate vinegar
- 1 tablespoon canola or olive oil
Instructions
For the salad
Place the kale in a large bowl with the oil. Gently massage the kale, incorporating the oil into the kale. Add the mangoes, arils, and diced shallots.
For the Honey Pomegranate Dressing
Combine the honey, pomegranate vinegar and oil in a small bowl, then whisk until mixture is completely blended.
To Finish
Toss with the Honey Pomegranate dressing, then sprinkle with the glazed pecans.
Notes
Substitutions
Pomegranates: Dried Cranberried
Shallot: small red onion, sliced green onion
Pomegranate Vinegar: Balsamic Vinegar
Glazed Pecans: Plain Pecans or Candied Pecans (recipe below)
Dressing: Briannas Blush Wine Dressing or similar.
Nutrition
- Serving Size:
- Calories: 265
- Sugar: 28 g
- Sodium: 110.2 mg
- Fat: 13.7 g
- Carbohydrates: 36.5 g
- Protein: 4.4 g
- Cholesterol: 0 mg
Keywords: Pomegranate, Kale, Mango, Pecans, Salad, Plant Based, Gluten Free, Dairy Free, Meat Free
