Juicy pomegranate seeds, zesty lemon and toasted pecans mix together to create a nutritious salad that bursts with flavor and color!
Screen Shot 2015-11-20 at 3.05.26 PM copy


  • 1 large bunch green, curly leaf (dino) kale, leaves removed from stalks, chopped
  • Pinch of sea salt
  • 1/2-cup toasted pecans, roughly chopped
  • 1/2-cup pomegranate seeds
  • 1/4-cup diced red onion
  • 1 tart apple (red or green), cored, sliced thinly and cut into bite-sized pieces


  • 2 TBSP extra virgin olive oil
  • Juice of 1 lemon
  • 1 tsp Dijon mustard

attempt from :
You have met your free view limit. To access the full article, please login or subscribe.

Subscribe Today

Paleo Magazine is the leading print publication dedicated to the Paleo lifestyle and provides readers with the information they need to live strong, vibrant, healthy lives.

Subscriptions include:

  • Immediate access to all web content.
  • Immediate access to our library of 40+ back issues.
  • 1-yr of Paleo Magazine delivered to your door weeks before it’s available in stores.
  • Free digital extras (Paleo 101 & 102 ebooks and Farmers Market guide).
Subscribe Today