Baby Kale Recipe
Pomegranate | Pecan | Blue Cheese | Mustard Seed
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Ingredients
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Salad Base
Toppings
Dressing
Method
Preparation of Salad Base
- 1
Wash and Dry Baby Kale
Rinse the baby kale under cold water to remove any dirt or debris. Spin dry in a salad spinner or pat dry with a clean kitchen towel.
- 2
Prepare Pomegranate Seeds
If using a whole pomegranate, cut it in half and gently tap the back with a wooden spoon to release the seeds. Alternatively, use pre-packaged pomegranate seeds.
Toppings and Assembly
- 3
- 4
Combine Ingredients
In a large salad bowl, combine the washed baby kale, pomegranate seeds, toasted pecans, and blue cheese crumbles.
Making the Dressing
- 5
Prepare the Dressing
In a small bowl, whisk together the mustard seeds, olive oil, apple cider vinegar, honey, salt, and black pepper until well combined.
- 6
Dress the Salad
Drizzle the dressing over the salad mixture and toss gently to combine all ingredients evenly.
Serving
- 7
Serve Immediately
Serve the salad immediately for the freshest taste and texture. Enjoy your Baby Kale Salad!
