Kale, Avocado, Pomegranate salad dressed with Balsamic reduction

By • January 25, 2014 0 Comments

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Kale, Avocado, Pomegranate salad dressed with Balsamic reduction


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.


Ann

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Serves 4

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
  1. Take the chopped pecans and put it over medium to high heat in a pan.
  2. Heat until the oil starts to come off the pecans, stirring frequently.
  3. Lightly sprinkle brown sugar coating both sides of the pecan.
  4. Continue on medium to high heat for 2-3 minutes until sugar melts and lightly coats pecans.
  5. Take off heat, spread pecans on parchment paper to dry, and keep aside
  6. Continue on medium to high heat for 2-3 minutes until sugar melts and lightly coats pecans.
  7. 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.
  8. Cut kale leaves vertically in half and separate stem from the leaf
  9. Take bunches of kale leaves in your hand and rip into 1-2 pieces
  10. Slice mushrooms
  11. Coat pat with canola oil and put kale leaves in the pan over medium high heat
  12. Place mushrooms on top of kale and cover the pan till kale leaves starts to turn a brighter green and mushrooms are fully cooked
  13. Slice avocado
  14. Place kale and mushrooms onto serving plates with diced tomatoes.
  15. Sprinkle with pomegranate seeds, goat cheese, sliced avocado, and chopped pecans

Basalmic reduction

  • 1/4-1/3 cups Balsamic vinegar
  1. Place balsamic vinegar in a pan just under high heat stirring frequently until balsamic starts to take a syrupy form
  2. Drizzle over the salad to taste

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