Ingredients

The following ingredients have 4 Servings
  • 1 cup pecans
  • 4 tablespoons maple syrup
  • 1 pinch EACH: sea salt, pepper, and cayenne powder
  • ½ teaspoon butter (optional)
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 pinch sea salt
  • 4 cups baby kale (packed)
  • Seeds from 1 pomegranate
  • ground pepper (to serve)

Instruction

  • Toast the pecans in a frying pan over medium heat until fragrant and light brown, about 5 minutes. Be careful not to burn them. Add the maple syrup, salt, pepper, and cayenne powder. Cook, stirring frequently until the pan is dry, about 2-3 minutes. Stir through the optional butter, if using. Place pecans on a piece of parchment paper in a single layer and set them aside to cool.
  • In a small bowl, whisk the dressing ingredients. Pour the dressing over the kale and massage it gently.
  • Plate the salad and top with the candied pecans, pomegranate seeds, and some fresh ground pepper.