This is a delicious and very colorful salad that looks beautiful and elegant on a holiday table! It’s also full of nutritious and healthy ingredients that are high in antioxidants. The colors are lovely with the rustic hunter green from the Lacinato Kale and the sparkling ruby red color from the juicy pomegranates.

Your guests will be asking for seconds and even your pickiest eaters will enjoy this nutrient dense salad!


2 tablespoons ghee

1 cup chopped shallots

8 slices of bacon

½ cup chopped almonds

1 large bunch Lacinato kale (stems removed and roughly torn small pieces)

¾ cup pomegranate arils

4 Tablespoons pomegranate juice

3 Tablespoons olive oil

2 Tablespoons balsamic vinegar or Bragg’s apple cider vinegar will do too

¼ tsp Himilayan or Real salt

¼ tsp black pepper


Step 1- Heat a large skillet over medium heat. Add ghee and shallots. Sauté for 5-6 minutes or until golden brown and/or slightly crisped (keep stirring until finished to prevent burning). Remove from pan.

Step 2- Cook bacon in skillet over medium until crisp. Remove from pan, reserving the drippings. Coarsely chop the bacon. Heat drippings in pan over medium heat and add almonds. Sauté for 2-3 minutes or until lightly browned (stir frequently to prevent burning). Transfer almonds to a paper towel. Discard drippings.

Place kale, pomegranate arils, shallots, bacon, and almonds in a large glass bowl.

Step 3- Combine pomegranate juice, olive oil, vinegar, salt, and pepper and drizzle over salad. Toss to coat.


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