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"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."

Molly Yeh
This Story Originally Appeared On cookinglight.com


Credit: Christopher Testani; Prop Styling: Kaitlyn Duross; Food Styling: Chris Lanier

Recipe Summary

25 mins
35 mins
Serves 8 (serving size: about 1 1/2 cups)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

176 calories; fat 13.5g; saturated fat 2g; mono fat 7.9g; poly fat 2.3g; protein 6g; carbohydrates 11g; fiber 3g; cholesterol 6mg; iron 1mg; sodium 180mg; calcium 83mg; sugars 5g.