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