Siberian Kale Salad with Pomegranate and Maple Pecans

Ingredients

Maple Pecans

  • 1/2 cup pecan pieces
  • 1 Tbs. pure maple syrup
  • 2 tsp. olive oil
  • 1/2 tsp. salt
  • 1/4 tsp. cayenne pepper

Vinaigrette

  • 2 Tbs. balsamic vinegar
  • 2 Tbs. extra virgin olive oil
  • 1 small shallot, peeled and finely minced (1 1/2 Tbs.)

Salad

  • 1 12-oz. bunch Siberian kale, deveined and sliced in 1/2-inch-thick ribbons (8 cups)
  • 1 large red apple, cored, quartered, and thinly sliced (11/2 cups)
  • 1/2 cup pomegranate seeds
  • 11/2 oz. aged Gouda, thinly shaved with vegetable peeler (1/3 cup)

Preparation

1. To make Maple Pecans: Preheat oven to 350°F. Combine all ingredients in small bowl, and toss until well coated. Place on parchment-lined baking sheet, and bake 12 minutes, or until toasted and fragrant, stirring occasionally. Let cool to room temperature.

2. To make Vinaigrette: whisk together all ingredients, and season with salt and pepper, if desired.

3. To assemble Salad: Place kale in large bowl; gently massage 3 Tbs. Vinaigrette into leaves to ensure even coverage. Gently toss with apple and pomegranate seeds, and transfer to serving bowl. Top with Maple Pecans and shaved Gouda.