This pomegranate salad combines sweet candied walnuts, salty feta cheese, and a dressing to marry all of the flavours. The flavour combination will delight both your taste buds and dinner guests!
Preheat a dry skillet over a medium-high heat. Add the walnuts, maple syrup. Cook, stirring frequently, until syrup is caramelized and nuts are toasted, about 3 minutes. Let cool.
Put the sliced onions in a small bowl with water. Let sit for 5-10 minutes.
If you have a whole pomegranate, cut and deseed.
Make the dressing. In a small bowl or large measuring cup, whisk together all of the dressing ingredients: olive oil, apple cider vinegar, mustard, honey, salt, and pepper. Alternatively, you can shake all of the ingredients together in a tightly sealed mason jar.
Place the kale and onion slices in a large serving bowl. Pour the dressing over the top. Toss to coat.
Just before serving, sprinkle with the toasted pecans, pomegranate seeds, and feta. Toss lightly and serve.
0 servings