Photo: Christopher Testani; Prop Styling: Kaitlyn Duross; Food Styling: Chris Lanier
Active Time
25 Mins
Total Time
35 Mins
Yield
Serves 8 (serving size: about 1 1/2 cups)

"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."

How to Make It

Step 1

Heat a large skillet over medium-high. Add canola oil and shallots; cook 6 minutes or until slightly crispy, stirring. Remove from pan.

Step 2

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.

Step 3

Combine pomegranate juice, olive oil, vinegar, salt, and pepper. Drizzle over salad; toss to coat.

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