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Can you believe I’m posting a salad recipe? How unlike me!! Between all the cookies and hot cocoa, I do occasionally make room in my tummy for some salad.
SHOCKING, I know.
This Kale Pomegranate Salad recipe is actually one I made for as a new contributor for the Caitlin Wilson Blog. You’ve probably seen some of Caitlin’s designs floating around Pinterest. I know that before she moved to Portland, I was in love with her pillows and pinned a lot of stuff from her portfolio. {She’s an interior designer, PS} Now that I’m a contributor, I gots da hookups to all the pillows I want. Mwahahaha.
ANYWAYS, I’m pretty sure we were destined to be friends. Plus her daughter is the same age as my daughter. #fate
Be sure to stop on by the Caitlin Wilson Blog to get this recipe in full and give me a little love 🙂
Have a great day, friends!
Pomegranate Salad with Warm Maple Bacon Dressing
Ingredients
- 3 cups baby kale
- 2 tablespoons toasted almonds
- 1/4 cup pomegranate arils
- 1/4 cup mushrooms sliced
- 3 slices hickory smoked bacon cooked and crumbled
for the dressing-
- 3 Tablespoons warm bacon grease reserved From Cooking The Bacon
- 2 Tablespoons maple syrup
- 2 Tablespoons white vinegar
- salt and pepper to taste
Instructions
- Place all ingredients for the salad into a large bowl.
- Whisk all ingredients together for dressing and toss over desired with salad. Serve immediately.
- Store extra dressing in refrigerator.
I made this last year for Christmas dinner and was hoping to do so again this year but when I clicked my pin (and the link in your post) I get a notification that the page isn’t found. Can you please provide the recipe? TIA.
You make salad look so good 🙂