How do I get the seeds out of a pomegranate without staining everything?

Cut the fruit in half around its equator, then hold each half cut side down over a bowl of water and tap the skin firmly with a wooden spoon. The arils sink, the white pith floats, and your counters stay clean. Drain and pat dry before using.

Why does my kale salad taste bitter, and how do I fix it tonight?

Bitterness usually means the thick stems were left in or the leaves were never massaged. Strip the stems, then massage the chopped leaves with salt and a spoonful of dressing for a full minute. A little extra orange segment or a few more arils in the bowl also balances a bitter batch.

How long does this salad keep once the dressing is on?

Because the base is kale and shaved Brussels sprouts rather than soft lettuce, the dressed salad stays crisp for about 4 hours at room temperature. Refrigerated leftovers are still good the next day, though the candied pecans will have softened, so add fresh nuts if you have them.

What can replace the pecans for a guest with a nut allergy?

Roasted sunflower seeds or pumpkin seeds candy beautifully with the same method: one tablespoon of maple syrup, cinnamon and salt, stirred in a dry skillet for 3 minutes. They bring the same warm crunch and keep the salad safe for everyone at the table.

Can I make this Christmas salad completely vegan?

Yes, with one change. The dressing and the candied pecans are already vegan, so simply leave out the feta or replace it with a crumbled plant based feta. Add a pinch more salt over the finished bowl, since feta was carrying part of the seasoning.

Healthy Christmas Salad with Pomegranate and Pecans

Ingredients

Scale

3/4 cup (85 g) raw pecan halves
1 tablespoon pure maple syrup, for the pecans
1/4 teaspoon ground cinnamon
1 pinch fine sea salt, for the pecans
3 tablespoons pomegranate juice
3 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon orange zest
1/4 teaspoon fine sea salt, for the dressing
1/4 teaspoon black pepper
6 cups (about 200 g) chopped curly kale, thick stems removed
2 cups (about 180 g) Brussels sprouts, trimmed and shaved thin
2 medium oranges, peeled and cut into segments
1 cup pomegranate arils, from about 1 large pomegranate
1/2 cup (75 g) crumbled feta cheese

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Instructions

Candy the pecans: combine the pecans, maple syrup, cinnamon and pinch of salt in a dry skillet over medium heat. Stir constantly for 3 to 4 minutes, until glossy and toasted, then spread on parchment to cool and crisp.
Whisk or shake the pomegranate juice, olive oil, apple cider vinegar, Dijon mustard, orange zest, salt and pepper until the dressing looks creamy and unified.
Place the kale in a large bowl with a pinch of salt and 1 tablespoon of the dressing. Massage with your hands for 60 seconds, until the leaves turn darker, silkier and reduced in volume.
Fold in the shaved Brussels sprouts and toss with half of the remaining dressing so every ribbon is lightly coated.
Add the orange segments and pomegranate arils and fold gently, keeping the segments whole.
Scatter the feta and the cooled candied pecans over the top, drizzle with the last of the dressing, and serve within 4 hours.

Author: Nourish Table
Prep Time: 20 minutes
Cook Time: 5 minutes