How to Make Kale Salad with Croutons, Smoked Almonds, Pistachios & Pomegranate | Holiday Brunch: …

smoked almonds

🥗Healthier: raw almonds

💰Cheaper: regular almonds

Raw almonds are a healthier option without added sodium.

pistachios

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds provide a similar crunch at a lower cost.

Marinate shallot and garlic with salt and pepper in sherry vinegar for about 20 minutes.

Add acacia honey to balance the vinegar; can substitute with light agave or sugar.

Stream in olive oil, using about a third to a half of a cup, to each quarter cup of vinegar, eyeballing the measurement.

Prepare pomegranate seeds by either buying pre-packaged or cutting open the pomegranate underwater to avoid mess.

Add celery leaves, parsley leaves, and torn mint to the salad bowl.

Fill the bowl with two good-sized bunches of kale and half of a red onion, chopped.

Make croutons from stale bread, tearing by hand or using a food processor; toast in a skillet or oven.

Season croutons with thyme, pimenton, and red pepper flakes, then add chopped fresh parsley after toasting.

Add toasted pistachio nuts and smoked almonds to the crouton mixture.

Top the salad with the crouton mixture and pour the dressing over the salad.

Equipment Needed

Spice Level:

Dietary

Allergens