1-2bunches (about 6-7 cups) kale, chopped in small pieces (remove thick stems prior to chopping)
2oranges, peeled and chopped
1/2cupfresh pomegranate arils (the seeds)
In a small frying pan over medium heat, combine brown sugar, 1-2 tablespoons of water, and pecans. Cook for 2-3 minutes or until sugar mixture is thick and pecans are toasted. Remove from pan to a parchment paper lined plate to cool and harden.
Combine all ingredients for dressing and whisk well or shake together in a jar.
Place chopped kale in a large salad bowl. Top with oranges, pecans, Blue cheese and pomegranate arils. Top with dressing; toss to combine.
Chop the kale in very small pieces for the most enjoyable eating experience.
Don't like blue cheese? Me neither. This salad is great with feta instead!
If you're preparing this salad in advance (it will make the kale nice and tender!), hold off on adding the cheese and the pecans until right before you serve.