- 6 cups curly kale, chopped
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ½ cup pomegranate arils
- ½ small avocado, diced
- ½ pear, thinly sliced
- ¼ medium red onion, thinly sliced
- ½ cup toasted pecans
Orange Poppy Seed Dressing
In a jar with a lid, combine the ingredients for the Orange Poppy Seed Dressing. Tightly seal the lid and vigorously shake the salad dressing until it is well combined. Set aside.
Chop kale and place it in a large salad bowl along with 1 tablespoon olive oil and ¼ teaspoon of salt. Gently massage the kale between your fingers for 2-3 minutes until the kale is darker, tender, and shiny.
Add the remaining salad ingredients into the massaged kale and toss to combine. Add the desired amount of salad dressing to the salad and toss together. Serve immediately.
Leftover salad dressing can be stored in an airtight container in the refrigerator for up to 2 weeks.
Serving and Storing - This is a big salad. On its own, it is enough for 2 servings. It will serve 4 if you’re serving it as part of a larger meal. Store the leftover salad in the refrigerator for up to 1 day. Store salad dressing separating for up to 2 weeks.
Variations - Here are a few variations to try.
- Swap out the pear for apple
- Can't find pomegranate? Cranberries are a great alternative
- Pecans, walnuts, and hazelnuts can be used interchangeably
- If you don't like raw onion, omit it altogether
Calories: 267kcal | Carbohydrates: 20g | Protein: 4g | Fat: 21g | Saturated Fat: 3g | Sodium: 125mg | Potassium: 521mg | Fiber: 3g | Sugar: 10g | Vitamin A: 6738IU | Vitamin C: 90mg | Calcium: 112mg | Iron: 1mg