This kale salad is an easy, beautiful salad recipe that is perfect for the holidays but simple enough for a weeknight meal. Loaded with thinly sliced kale ribbons, pomegranate seeds, roasted pecans, and sunflower seeds.

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TIMESTAMPS
0:00 Intro
0:33 Preparing the kale
0:58 Stemming the kale
1:37 Washing the kale
1:51 Preparing the dressing
3:12 Dressing the salad
3:25 Seeding a pomegranate
4:27 Layering the salad ingredients
5:07 Serving your salad


KALE SALAD RECIPE
8 cups of kale washed, stemmed, and cut into thin ribbons
1/2 cup roasted pecans chopped
1 cup pomegranate seeds 1 medium pomegranate
1/4 cup sunflower seeds roasted and salted
2 ounces of feta cheese, crumbled
1/2 small red onion, diced
1 cove crushed garlic optional
1/4 cup extra virgin olive oil
1/4 cup apple cider vinegar
1 tablespoon honey
Salt and pepper to taste

In a large bowl combine the kale, pecans, pomegranate seeds, sunflower seeds, and feta cheese. Set aside while you make the dressing.

In a small spouted cup or bowl combine onion, garlic, olive oil, vinegar, honey, salt, and pepper. Mix well and adjust the seasonings.

Drizzle dressing over the salad and gently toss it together. Serve and enjoy!

NUTRITIONAL ANALYSIS
Calories: 244kcal | Carbohydrates: 13g | Protein: 5g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 8mg | Sodium: 125mg | Potassium: 262mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2845IU | Vitamin C: 30mg | Calcium: 135mg | Iron: 1mg

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