Kale, Fennel and Pomegranate Salad with Spiced Pecans

A festive gluten free and vegan Kale, Fennel and Pomegranate Salad with Spiced Pecans that’s perfect for the Holidays!

For the Pecans:
2 cups pecan halves
3 tablespoons maple syrup
1 tablespoon, plus 1 tsp., melted coconut oil
2 tsp. packed brown sugar
1/2 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. cayenne pepper

For the Dressing:
3 tablespoons extra-virgin olive oil
3 tablespoons maple syrup
2 tablespoons Dijon mustard
1 tablespoons apple cider vinegar
1/2 tsp. salt
1/2 tsp. black pepper

For the Salad:
8-10 cups baby kale leaves
1 large fennel bulb, trimmed and thinly sliced
1 cup pomegranate seeds

View the full recipe at Floating Kitchen →