Baby Kale Salad with Pomegranate and Pecans

Preparation: 15 minutes

Serves: 4




4 cups Baby kale, packed

1 Pomegranate, seeds

½ cup pecans (or walnuts), roasted

3 tablespoons extra virgin olive oil

½ lemon, freshly squeezed

Pinch sea salt

Freshly ground black pepper




  • Wash the kale thoroughly and put in in a big bowl.

  • Add ½ of the seeds of the pomegranate to the kale.

  • Season with the oil, lemon juice, salt & pepper and mix.

  • Top with the rest of the pomegranate seeds and pecans or walnuts


Nutrition (per serve):


Calories 240; Fat 20 g; Sat. Fat 2.5 g; Carbs 13.5 g; Sugar 6.5 g; Fiber 2.5 g; Protein 3.7 g