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Kale Salad with Pomegranates & Candied Pecans

Sweet and savory, all the flavors in this dish come together for a great side to balance a main, from meat to pasta! 
Prep Time15 mins
Course: Side Dish
Keyword: kale salad, side dish
Servings: 6


  • 1 lb kale washed, chopped into bite size pieces
  • 1/4 cup red onion thinly sliced
  • 1/4 cup pomegranate seeds
  • 1/4 cup dried cranberries
  • 1/2 cup candied pecans
  • 1/2 cup croutons
  • 1/4 cup goat or gorgonzola cheese optional
  • 1/4 cup, plus 1 tbsp extra virgin olive oil, 1 tbsp set aside for kale
  • 1/4 cup white wine or balsamic vinegar
  • 1/4 cup dijon mustard
  • salt & pepper to taste


  • Place kale in a large bowl, and drizzle 1 tbsp of olive oil over kale. Massage the kale for 2-3 minutes to take away bitterness.
  • Combine first 6 ingredients in a large bowl. 
  • Add cheese if using, or keep aside for guests to add to their own dish. 
  • In a mason jar or blender, combine olive oil, vinegar and dijon mustard. Blend until combined (or shake until combined). Taste for salt and pepper. 
  • Add dressing and toss salad, or serve dressing on the side.
  • Enjoy!