1/4cuppepitas (pumpkin seeds) or your favorite nuts
1/2tspsmoked paprika or regular
1tbsplight brown sugar
Heat pan on medium low heat, add in the pepitas, toast for a few minutes. After about 2 minutes add the seasonings, mix with a wooden spoon and toast for another 3-4 minutes. Make sure to move around often so they don't burn. Move to a plate or parchment paper and let cool.
Remove the stems from the kale, rinse and pat dry or spin in a salad spinner. Slice into 1/4 inch pieces. Add Shallot Vinaigrette. Massage with hands to soften the kale and let the dressing sit for at least 10-15 minutes. Remove from mixing bowl and add to a plate or bowl.
Cut your apple in half, remove the core, slice into thin slices. I used half an apple, but you can add the whole thing if you would like. Arrange on the plate of kale in clusters.
Clean a pomegranate to get 1/4 cup of pomegranate seeds. Sprinkle all over the salad.
Add toasted pepitas on the salad right before serving. Enjoy.
Other great fruit options if you don't have apples would be pears and persimmons. If you don't have pepitas, use whatever nuts you have at home, make sure to toast them with the seasonings to get the same flavor profile.