Fabulous Fall Kale and Pomegranate Salad

I had some friends over for dinner this week, and I made this totally delicious kale salad. It incorporates some nice fall flavors: pomegranate seeds. toasted pecans, and raw beets. Once the veggie prep is done, this comes together in a few minutes. I used my julienne peeler on the beets and daikon, they'd also be fine grated. This recipe makes a huge batch, so you will have plenty of leftovers for lunch. 

Fabulous Fall Kale and Pomegranate Salad

2 bunches Italian Kale, rinsed and torn from stems

Seeds from 1 Pomegranate

1 medium piece of daikon radish, peeled and shredded

1 medium beet, peeled and shredded

1 very small red onion, finely chopped

1 large handful of pecans, toasted and chopped

Dressing

6 Tbs fresh lemon juice

3 Tbs olive oil

2 tsp jam (cherry or orange marmalade are great here, but any jam will do)

Salt and pepper

Make the dressing by combining the lemon juice, jam, and a little salt and pepper. Add the oil in a slow stream, whisking as you pour. Set aside.

Chop the kale into fine ribbons. Pour the dressing into a large bowl. Add the kale and massage the dressing into the kale leaves with your hands. Now add the shredded beet and daikon, pomegranate seeds, red onions, and pecans. Mix well and serve.