Winter Kale Salad with Candied Pecan-Pumpkin Seed Clusters

I have been on a Brussels sprout and kale kick ever since getting ready for Thanksgiving. And I am happy to share with you this super easy and delicious winter salad. Simply thinly slice kale and sprouts, toss with a shallot, dijon, lemon dressing, and then start adding in some season fruit. Here I did citrus and pomegranate, but this also works great with apples or pears. Then to make this salad really great, and one I knew the kids would eat, I made a really quick stove top back of candied pecan-pumpkin seed clusters. I could snack on these for days.

You’ll notice I didn’t add any cheese to this salad, and there are two reasons for that. One, I have been addicting blue cheese to all of my Brussels sprout dishes lately, raw or roasted, because well, blue cheese is fantastic. And two, I felt the special add in should be reserved for the candied clusters. That being said, this salad would be fantastic with blue cheese or parmesan. In fact, I highly suggest it.

You can prep this salad out in advance. Just simply don’t dress it until time to serve.

Winter Kale Salad with Candied Pecan-Pumpkin Seed Clusters
serves 4

Ingredients
1/2 cup brown sugar
1/4 tsp salt
2 tbsp water
3/4 cup pecan halves
1/4 cup pumpkin seeds
1/2 small shallot, finely chopped
1/2 lemon
1 garlic clove, grated with microplane or sharp knife
2 tbsp dijon mustard
1/3 cup extra-virgin olive oil
1 large bunch of Tuscan Kale, ribs removed, thinly sliced
6 ounces Brussels sprouts, trimmed and thinly sliced
1 orange (navel, cara cara, any citrus you prefer), segmented
1/2 pomegranate seeds

Optional Cheese:
2 ounces of parmesan or blue cheese

Steps: Candied Pecan-Pumpkin Seed Clusters
Combine brown sugar, salt, and water in a pan over medium head and stir together until sugar dissolves and mixture is bubbling.

Add the pecans and pumpkin seeds and cook for about 3-5 minutes, stirring to thoroughly coat the pecans and seeds in the glaze.

Remove from the heat and spread the pecans and seeds out on a parchment paper or slip mat, allowing to fully cool. Once cool, break apart into clusters.

Steps: Winter Kale Salad
Add chopped shallot, lemon juice, grated garlic and dijon mustard to a small bowl. Season with salt and pepper. Then whisk in 1/3 cup olive oil.

Add thinly sliced kale and Brussels sprouts to a large bowl. Drizzle dressing over top and season with salt and pepper. Toss together with your hands, tasting along the way.

Add in orange segments and pomegranate seeds, and top with candied pecan-pumpkin seed clusters.