This colorful, festive, and nutrient-dense salad will be the star of your holiday spreads. It's also great for leftovers as the kale doesn’t get soggy, perfect with leftover turkey for a high-protein meal the next day.
1. Pre heat the oven to 375° F. Add the pecans to a baking sheet and toast for 5-7 minutes.
2. Massage the kale with 2 tablespoons oil. Massage for 5 minutes or until the kale has turned a dark green and has shrunk a little.
3. Chop the apple and cheddar into bite size pieces.
4. Remove the seeds from the pomegranate.
5. Whisk (or shake in a closed container) the remaining olive oil, apple cider vinegar, maple syrup, mustard, salt and pepper to taste until it is well combined and developed a yellow color.
6. Add the apple, cheddar, 1/2 of the pomegranate seeds, and dressing to the bowl. Mix until well combined.
7. When ready to plate top with more pomegranate seeds and pecans.
