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Traditional Recipes Redone…Healthier

Kale and Pomegranate Salad

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Kale and Pomegranate Salad

By Molly Yeh

kale“I like having salads and vegetables at the beginning of the day,” says Molly. “That way, I can go through the day knowing I’ve had all my vegetables and can have more cake later on.” We like her thinking! While the crinkly, hunter-green kale and sparkling, ruby-hued pomegranate seeds are both beautiful and tasty, the real star here is the almonds. They’re pan-toasted in bacon drippings, which makes them supremely crunchy and absurdly delicious. To get a head start, cook the bacon, toast the almonds, make the vinaigrette, and prep the kale 1 or 2 days ahead; pull everything together the morning of your brunch. If you can’t find lacinato kale, you can use standard curly kale, red kale, or arugula instead.


  • 1 tablespoon canola oil
  • 1 cup thinly sliced shallots
  • 6 bacon slices
  • 1/2 cup raw almonds
  • 10 ounce lacinato kale, stems removed and roughly torn
  • 1/2 cup pomegranate arils
  • 3 tablespoons pomegranate juice
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Step 1

Heat a large skillet over medium-high. Add canola oil and shallots; cook 6 minutes or until slightly crispy, stirring. Remove from pan.

Step 2

Cook bacon in skillet over medium until crisp. Remove from pan, reserving drippings. Coarsely chop bacon. Heat drippings in pan over medium-high. Add almonds; cook until lightly browned, stirring frequently, about 2 minutes. Transfer almonds to a paper towel. Discard drippings. Coarsely chop almonds. Place kale, pomegranate arils, shallots, bacon, and almonds in a bowl.

Step 3

Combine pomegranate juice, olive oil, vinegar, salt, and pepper. Drizzle over salad; toss to coat.

Recipe was discovered here:

Author: Debra K

I believe we all have the right to enjoy incredible looking and tasting cuisine.

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