Christmas Salad
Ingredients
For the pecans:
3 tablespoons brown sugar
1/2 cup pecans, whole or large pieces
1 tablespoon water, plus more as needed
For the dressing:
1/2 cup olive oil
1/4 cup apple cider vinegar
juice from 1 large orange
1 teaspoon black pepper
1 tablespoon orange zest
For the salad:
6 cups kale, chopped in small pieces, with thick stems removed
2 oranges, peeled and chopped
1/2 cup blue cheese
1/2 cup fresh pomegranate seeds
Directions
In a small frying pan on the stove-top over medium heat combine the brown sugar, pecans, and water. Add water as needed to coat the pecans in sugar.
Cook the pecans until the sugar mixture is thickened and the pecans are toasted, for about 2-3 minutes.
Transfer the pecans to a parchment-paper-lined plate to cool.
Combine the olive oil, apple cider vinegar, orange juice, black pepper, and orange zest, whisking them together into the dressing.
Place the kale into a large salad bowl.
Top with the candied pecans, oranges, blue cheese, and pomegranate seeds, tossing to combine.
Top with the dressing and toss to combine.
Serve!
