Such a delicious combination of tangy, sweet, smokey, creamy, crunchy + crisp on top of a bed of fresh kale + arugula drizzled with a balsamic dijon vinaigrette. Add a few jammy soft boiled eggs on top + watch their yolks swirl in adding a richness that is so unbelievable, then sprinkle some everything bagel seasoning on top + PERFECTION!
INGREDIENTS – serves 2
2-3c kale, shredded
2T olive oil
2-4 eggs
2c arugula
1/4c pecans, toasted + chopped (sub walnuts)
1/4c pomegranate seeds
1/2 avocado, sliced/chopped
1/4c blue cheese
A few slices of red onion
3 slices of bacon, cooked + chopped
1-2T everything bagel seasoning
Dressing:
2T balsamic vinegar
1/2t dijon mustard
3T olive oil
Salt + pepper
INSTRUCTIONS
If you’re like my mom who forgets it every time, go ahead and pull out your everything bagel seasoning and put it somewhere completely in the way. (Love you Mama!)
In a large bowl, massage kale with olive oil + a little salt. Set aside.
Fill a pot with water and bring to a boil. Gently lower the eggs in with a slotted spoon (so they don’t break). Put the lid on and allow to boil, 6 minutes for a runny yolk to 10 minutes for solid. Drain then immediately submerge in ice water or run under a cold water tap until cool to the touch then peel the shells off.
Add arugula to kale and toss. Top with pecans, pomegranate seeds, avocado, blue cheese, bacon + eggs. Sprinkle with everything bagel seasoning (I like to concentrate this on the eggs + avocado).
Whisk together the dressing (or throw everything in a jar and shake), drizzle over the salad and toss.
ENJOY!
WORTHINGTON EATS 