Winter Kale Salad with Candied Walnuts

November/December 2018 Dig In the Big Y Magazine
Recipe By:
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Winter Kale Salad with Candied Walnuts
Serving: Serves 8
Prep Time: 20 Minutes
Cook Time: Cook 15 to 20 Minutes
Winter Kale Salad with Candied Walnuts
Recipe By: Logo Site

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INGREDIENTS

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1 cup walnuts

¼ cup Big Y Vermont pure maple syrup

½ tsp. Big Y ground cinnamon

½ tsp. sea salt

5 cups kale, stems removed and chopped

1 cup dried cranberries

½ cup fresh pomegranate seeds

½ cup red onion, chopped

¼ cup Big Y Extra Virgin Olive Oil

2 Tbsp. white balsamic vinegar

2 Tbsp. Big Y sugar

-fresh ground pepper to taste

DIRECTIONS

Preheat oven to 375ºF. Line a baking sheet with parchment paper. In a small bowl, toss together walnuts, maple syrup, cinnamon and salt. Spread out on the prepared baking sheet and bake for 15-20 minutes, stirring 2-3 times throughout cooking or until the walnuts are toasted and golden. Remove from oven and let cool. In a large serving bowl, combine kale, cranberries, pomegranate seeds and red onion and gently toss; add walnuts. In a small bowl, whisk together oil, vinegar, sugar and salt and pepper to taste. A half hour before serving, drizzle dressing over salad and gently toss.

Nutrition facts:

Nutrition Information Per Serving Calories: 274 (Calories from Fat: 144); Total Fat: 16g (Saturated Fat: 2g); Protein: 4g; Total Carbohydrates: 31g (Dietary Fiber: 4g; Sugars: 23g); Cholesterol: 0mg; Sodium: 183mg
Prep Time: 10 Minutes
 
Prep Time: 20 Minutes
Cook Time: 23 to 27 Minutes
Prep Time: 20 Minutes
Cook Time: Grill 8-14 Minutes