Baby Kale Salad with Pomegranate and Faux Chicken

Baby Kale Salad with Mock Chicken and Pomegranate

I don’t often eat mock meats. Sure, I love a veggie burger once in a while, and Veggie Grill has these vegan buffalo wings that I might literally kill to get when I have a craving, but for the most part I don’t have much desire for fake meat. But these grilled “chicken” strips by Beyond Meat are really spot on. The texture is great and if you cook them by sautéing quickly in a bit of oil the taste is unbelievably like real chicken. Have you tried this brand? If so I’d love to hear about it in the comments because I haven’t tried anything but the mock chicken yet. I’ll definitely be getting this again.

So after so much rich food from the holidays, I wanted to keep it a bit lighter. Maybe add a vegetable (I know, what are those again?) to the mix. This salad with baby kale and pomegranate came together and it was perfect. Pomegranates are such a cool winter fruit. Growing up, my brother and I got a pomegranate in our stocking every year because Santa was so awesome. So eating pomegranate after Christmas just feels like the right thing to do! Pomegranates have tons of antioxidants and are a good source of fiber and Vitamin C, but they stump a lot of people in their difficulty to open and eat, which is why I’m giving you some help on that one. Pomegranates are a segmented fruit similar to an orange, as you can see from this picture:

 

Pomegranates

 

So the easy way to open them is to cut off the top, find the segments and score the skin along those lines before pulling it apart. Check out this video for a super easy way to get out all those juicy little seeds and start eating!

 

Vegan Chicken Salad with Pomegranate and Baby Kale

 

Baby Kale Salad 

with

Mock Chicken and Pomegranate

Serves 4

  • 1 container Beyond Meat brand mock chicken, lightly seasoned variety
  • 1 Tbs olive oil
  • 1 clove garlic, minced
  • 4 cups baby kale
  • 2 stalks celery, sliced
  • Seeds of 1 large pomegranate
  • 1/3 cup slivered almonds

For the dressing:

  • 3 Tbs olive oil
  • 1 Tbs balsamic vinegar
  • 1 Tbs pomegranate molasses (see note)
  • 1/4 tsp sea salt
  • 1/4 tsp fresh ground pepper
  • 1 Tbs parsley, finely chopped

Assemble baby kale, celery, pomegranate seeds and slivered almonds together in a large bowl. Set aside. 

To make the dressing, mix all dressing ingredients well in a small bowl. Taste and adjust seasoning as desired.

Heat the tablespoon of olive oil in a skillet over medium heat. Add minced garlic and sauté for one minute until garlic is fragrant. Add mock chicken and sauté a few more minutes until chicken is golden brown on both sides and completely warmed through. Remove from heat.

Toss the greens with the dressing and arrange on 4 plates. Top with mock chicken and sprinkle with additional parsley and/or slivered almonds. Serve.

Note: Pomegranate molasses can be found in Middle Eastern markets, or sometimes in large supermarkets near the vinegars or molasses. If you can’t find it, blend a bit of regular molasses (or dark brown sugar plus water) or Grade B maple syrup with your favorite fruit jam for a similar taste.

 

Baby Kale Salad with Pomegranate and Faux Chicken


Mock Chicken Salad with Pomegranate

 

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Printable Version:

 

Baby Kale Salad with Mock Chicken and Pomegranate
 
Author:
Serves: 4
Ingredients
  • 1 container Beyond Meat brand mock chicken, lightly seasoned variety
  • 1 Tbs olive oil
  • 1 clove garlic, minced
  • 4 cups baby kale
  • 2 stalks celery, sliced
  • Seeds of 1 large pomegranate
  • ⅓ cup slivered almonds
  • For the dressing:
  • 3 Tbs olive oil
  • 1 Tbs balsamic vinegar
  • 1 Tbs pomegranate molasses (see note)
  • ¼ tsp sea salt
  • ¼ tsp fresh ground pepper
  • 1 Tbs parsley, finely chopped
Instructions
  1. Assemble baby kale, celery, pomegranate seeds and slivered almonds together in a large bowl. Set aside.
  2. To make the dressing, mix all dressing ingredients well in a small bowl. Taste and adjust seasoning as desired.
  3. Heat the tablespoon of olive oil in a skillet over medium heat. Add minced garlic and sauté for one minute until garlic is fragrant. Add mock chicken and sauté a few more minutes until chicken is golden brown on both sides and completely warmed through. Remove from heat.
  4. Toss the greens with the dressing and arrange on 4 plates. Top with mock chicken and sprinkle with additional parsley and/or slivered almonds. Serve.
Notes
Pomegranate molasses can be found in Middle Eastern markets, or sometimes in large supermarkets near the vinegars or molasses. If you can't find it, blend a bit of regular molasses (or dark brown sugar plus water) or Grade B maple syrup with your favorite fruit jam for a similar taste.

 

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