Pomegranate Pecan Kale Salad with Charred Scallion Dressing

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Health Benefits: This salad is one I made up for a party a few weeks ago when I had a bunch of wilting scallions in my fridge. The dressing is really the star here and it packs a garlic/umami punch with the roasted green onions. Roasting them takes away the onion-y edge they have raw and enhances their sweetness. It's a great side dish or main meal, so take your pick. And while I frequently cover the benefits of greens in any form, this salad has other stars that also provide a variety of health benefits:

Scallions and Garlic: Both are alliums, which are rich in allicin, the compound responsible for their pungent flavor and which offer significant health benefits, including immune-boosting, anti-inflammatory, and potential cardiovascular protective effects.

Pecans: These nuts are a good source of healthy fats, fiber, and protein. They are particularly rich in antioxidants, including ellagic acid, and provide minerals like manganese, copper, and zinc.

Pomegranate Seeds: These vibrant jewels are packed with antioxidants, particularly punicalagins, which contribute to their anti-inflammatory and antioxidant properties. They also provide Vitamin C and fiber.

Nutritional Yeast: This inactive yeast is a fantastic plant-based source of B vitamins, including B12 (often fortified), which are essential for energy metabolism, nerve function, and red blood cell production. It also provides 5 grams plant protein/2tbsp making it a great addition to salad dressings or topping to dishes for an extra boost of protein,

Ingredients (Makes 4 servings):

Charred Scallion Dressing:

• 10 scallion stalks

• 1/2 cup plus 1 tsp olive oil divided

• 1 tsp salt

• 2 tbsp lemon juice

• 1 tbsp apple cider vinegar

• 1 tbsp dijon mustard

• 1 tbsp tahini

• 3 cloves garlic, grated

• Water, as needed

Pecan Topping:

• 1/2 cup raw pecans, chopped into small pieces

• 2 cloves garlic, grated

• 2 tsp olive oil

• 1/4 tsp salt

• 2 tbsp nutritional yeast

Salad:

• 6-8 cups kale, washed, sliced finely

• 1 tsp lemon juice

• 1/2 cup pomegranate seeds

Optional Substitutes:

• For the crunchy topping, you can substitute any raw nut or seed of your choice

• Other dark leafy greens would also work well such as spinach or arugula

• Try apples instead of pomegranate seeds or dried cranberries

Instructions:

• Preheat oven to 450 F.

• Place washed scallions on a baking sheet lined with parchment paper and toss with 1 tsp olive oil.

• Roast for ~10-12 minutes, turning halfway until the scallions are taking on a golden, roasted color with some caramelization.

• Remove from the oven. Save your baking sheet and parchment paper.

• To a blender add the onions and remaining dressing ingredient. Blend till smooth and add water, 1 tbsp at a time till desired consistency.

• Taste and adjust, always!

• For the pecan topping, place the chopped pecans on the same baking sheet you used for the scallions and roast for ~3-4 minutes until starting to brown and you can smell them. Careful, nuts go from toasted to burnt quickly!

• Remove from oven and let cool just till you can touch, but still warm. Adding the remaining topping ingredients and toss to coat. Set aside to let cool.

• To prepare the salad, toss the washed, chopped kale with lemon juice and massage till kale is soft.

• Top with the pomegranate seeds, pecan crumbles and dressing.

• Enjoy!

Nutrition Info (Per Serving): Calories: 350, Protein: 8.1 grams, Carbs: 15 grams, Fat: 31 g Fiber: 8.1 grams