Step 1

In a small frying pan on the stove-top over medium heat combine the brown sugar, pecans, and water. Add water as needed to coat the pecans in sugar.

Step 2

Cook the pecans until the sugar mixture is thickened and the pecans are toasted, for about 2-3 minutes.

Step 3

Transfer the pecans to a parchment-paper-lined plate to cool.

Step 4

Combine the olive oil, apple cider vinegar, orange juice, black pepper, and orange zest, whisking them together into the dressing.

Step 5

Place the kale into a large salad bowl.

Step 6

Top with the candied pecans, oranges, blue cheese, and pomegranate seeds, tossing to combine.

Step 7

Top with the dressing and toss to combine.

Step 8

Serve!