Kale, Avocado, Pomegranate salad dressed with Balsamic reduction

January 25, 2014
0 Ratings
  • Serves 4
Author Notes

Sauteing mushrooms with the kale add a great hearty flavor to the kale, while the tomatoes and pomegranate add fresh fruity crisp taste.


What You'll Need
  • Preparing the salad
  • 10-14 full size leaves of DIno Kale or Luciano Kale
  • 1 Avocado
  • 1 small vine ripe tomato diced
  • 1 pomegranate
  • 1/3-1/2 cups chopped pecans
  • 1 handful goat cheese
  • 4 ounces Baby Bella mushrooms
  • 1.5 teaspoons brown sugar
  • 1 tablespoon canola oil
  • Basalmic reduction
  • 1/4-1/3 cups Balsamic vinegar
  1. Preparing the salad
  2. Take the chopped pecans and put it over medium to high heat in a pan.
  3. Heat until the oil starts to come off the pecans, stirring frequently.
  4. Lightly sprinkle brown sugar coating both sides of the pecan.
  5. Continue on medium to high heat for 2-3 minutes until sugar melts and lightly coats pecans.
  6. Take off heat, spread pecans on parchment paper to dry, and keep aside
  7. Continue on medium to high heat for 2-3 minutes until sugar melts and lightly coats pecans.
  8. Cut pomegranate in half and put it in a bowl of water to separate the pomegranate seeds from the pith. Keep separated pomegranate seeds aside.
  9. Cut kale leaves vertically in half and separate stem from the leaf
  10. Take bunches of kale leaves in your hand and rip into 1-2 pieces
  11. Slice mushrooms
  12. Coat pat with canola oil and put kale leaves in the pan over medium high heat
  13. Place mushrooms on top of kale and cover the pan till kale leaves starts to turn a brighter green and mushrooms are fully cooked
  14. Slice avocado
  15. Place kale and mushrooms onto serving plates with diced tomatoes.
  16. Sprinkle with pomegranate seeds, goat cheese, sliced avocado, and chopped pecans
  1. Basalmic reduction
  2. Place balsamic vinegar in a pan just under high heat stirring frequently until balsamic starts to take a syrupy form
  3. Drizzle over the salad to taste

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