"I like having salads at the beginning of the day," says Molly. "I can go through the day knowing I've had all my vegetables and can have more cake later on."
1 tablespoon canola oil
1 cup thinly sliced shallots
6 bacon slices
1/2 cup raw almonds
10 ounce lacinato kale, stems removed and roughly torn
1/2 cup pomegranate arils
3 tablespoons pomegranate juice
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Est. added sugars 0g
How to Make It
Heat a large skillet over medium-high. Add canola oil and shallots; cook 6 minutes or until slightly crispy, stirring. Remove from pan.
Cook bacon in skillet over medium until crisp. Remove from pan, reserving drippings. Coarsely chop bacon. Heat drippings in pan over medium-high. Add almonds; cook until lightly browned, stirring frequently, about 2 minutes. Transfer almonds to a paper towel. Discard drippings. Coarsely chop almonds. Place kale, pomegranate arils, shallots, bacon, and almonds in a bowl.
Combine pomegranate juice, olive oil, vinegar, salt, and pepper. Drizzle over salad; toss to coat.
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