Instructions:
- Prepare the Pecans:
- Preheat the oven to 350 degrees F. Spread the pecans on a baking sheet and bake for 5-10 minutes until toasted and fragrant. Ensure to toss them occasionally to avoid burning. Once toasted, remove them from the baking sheet and set aside.
- Soak the Red Onion:
- Thinly slice the red onion and place it in a small bowl. Cover it with cold tap water and let it sit for 10 minutes. Drain the onion and pat it dry lightly.
- Extract Pomegranate Seeds:
- Cut the pomegranate in half across its “equator.” Hold one half over an empty bowl, cut side down. Gently squeeze and tap the back of the pomegranate with a spoon to release the seeds. Collect 1/2 cup of seeds for the recipe.
- Prepare the Dressing:
- In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper.
- Assemble the Salad:
- Place kale and sliced onion in a large serving bowl. Pour the prepared dressing over them and toss to coat. Allow the salad to rest in the refrigerator for 20 minutes to meld the flavors and soften the kale.
- Final Assembly:
- Before serving, add the toasted pecans, pomegranate seeds, crumbled feta, and chopped parsley to the salad. Toss lightly to combine.
- Serve:
- Serve the winter salad immediately and enjoy its vibrant flavors!
Notes:
- Make Ahead: The salad can be prepared up to 8 hours in advance (including adding the dressing) and stored in the refrigerator. It’s best when prepared a few hours before serving.
- Storage: Leftovers can be refrigerated in an airtight container for up to 2 days. Store any extra dressing separately in an airtight container.
Tags
salad
