Kale Salad with Candied Pecans



5 Servings

Kale Salad with Candied Pecans

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Kale Salad with Candied Pecans

Made With Our


Item No. 370202
Vermont Grill Dryglaze
Item No. 551010
Aged Balsamic Vinegar
Item No. 327501


For Salad

  • 2 cup kale, ribs removed, chopped
  • 2 cup mixed greens
  • 1/2 cup pomegranate seeds
  • 1/2 cup goat cheese, crumbled

For Maple Candied Pecans

For Dressing


  1. Preheat oven to 300° F. Line a baking sheet with parchment paper and spread pecans on top.
  2. In a small bowl, mix butter and Dryglaze. Pour over pecans and toss to coat well.
  3. Bake for 20 minutes, stirring halfway. Set aside to cool.
  4. For dressing: whisk all ingredients together well.
  5. Toss kale and greens in a large serving bowl. Top with candied pecans and goat cheese if desired. Drizzle with dressing just before serving.