Winter Salad with Kale and Pomegranate

Winter Salad with Kale and Pomegranate
from Well Plated


Ingredients
You need 12 Ingredients
Steps
Showing 2 out of 5 Steps
  1. Slice the onion thinly and place in a small bowl. Cover with cold tap water and set aside for 10 minutes while you finish preparing the rest of the salad (this will keep the onion's flavor but prevent the onion from having such a harsh, raw bite.) Drain the onion and lightly pat dry.
  2. Preheat your oven to 350 degrees F. Spread the pecans on an ungreased baking sheet in a single layer. Bake for 5-10 minutes, tossing once or twice throughout, until toasted and fragrant. Watch carefully and set a timer so that the nuts do not burn. Remove from the baking sheet and set aside.

Well Plated

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