Thinly sliced kale and Brussels sprouts that are tossed with a lemon-dijon vinaigrette, and topped with citrus, pomegranate and these highly addictive candied pecan-pumpkin seed clusters. This salad can be prepped out in advance, just simply wait to add the dressing before serving. If citrus and pomegranates are not your thing, then you can substitute with apples or pears. As well, adding blue cheese or parmesan is equally delicious. —Ashley Marti
Candied Pecan-Pumpkin Seed Clusters
Winter Kale Salad
small shallot, chopped
garlic clove, grated
extra virgin olive oil
large bunch Tuscan Kale, ribs removed, thinly sliced
Combine brown sugar, salt, and water in a pan over medium head and stir together until sugar dissolves and mixture is bubbling.
Add the pecans and pumpkin seeds and cook for about 3-5 minutes, stirring to thoroughly coat the pecans and seeds in the glaze.
Remove from the heat and spread the pecans and seeds out on a parchment paper or slip mat, allowing to fully cool. Once cool, break apart into clusters.
Add chopped shallot, lemon juice, grated garlic and dijon mustard to a small bowl. Season with salt and pepper. Then whisk in 1/3 cup olive oil.
Add thinly sliced kale and Brussels sprouts to a large bowl. Drizzle dressing over top and season with salt and pepper. Toss together with your hands, tasting along the way.
Add in orange segments and pomegranate seeds, and top with candied pecan-pumpkin seed clusters.