Kale Salad With Toasted Pine Nuts And Pomegranate

Kale Salad

Baby spinach

Red Russian Kale (cut off spine and cut in bit site pieces)

Frisee

1-2 ears Corn (preferably on the cob and not canned or frozen.)

Crispy spicy chick peas (recipe below.)

Pomegranate (I purchase it already out of the skin, a little more expensive but makes it super easy.) 

Combine all these in a bowl (dress and mix well right before serving)

Salad Dressing

This dressing is so good on so many things! I love to drizzle it on any salad, fish, veggie burgers, etc.

2 TBLS Extra Virgin Olive Oil  
1 TBLS Apple Cider Vinegar

1 TBLS Dijon Mustard

Sea Salt and freshly ground pepper to taste

Whisk all ingredients til creamy

Crispy Spicy Chickpeas 

Ingredients

• 2 (15-ounce) cans chickpeas2 tablespoons olive oil

• 1 teaspoon Spanish smoked paprika (or regular if you can't it)
• 1 teaspoon ground cumin
• Pinch cayenne pepper, or to taste
• Kosher salt

Preheat the oven to 400 degrees F. Rinse and drain the chickpeas and dry by rolling them around in a kitchen towel.

Combine the oil, paprika, cumin, cayenne and salt in a large bowl. Add chickpeas and toss to coat evenly. 

Transfer the chickpeas to a parchment-lined baking sheet and spread them out in a single layer. Bake until golden and crispy, 30 to 40 minutes, shaking the tray to toss after 15 minutes. Remove the baking sheet from the oven and transfer the chickpeas to a serving bowl.