Kale Salad with Apple, Cranberries and Pecans

By commercecook

Ingredients

• Dressing:
• 8 ounces kale
• 1/2 cup dried cranberries or cherries
• 1 medium apple
• 1/2 cup pecans
• 2 ounces soft goat cheese, chilled. (I did not add when I made it.)
• 3 tablespoons olive oil
• 1 1/2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 1/2 teaspoon honey
• Salt and pepper to taste

Details

Servings 4

Preparation

Step 1

1.Preheat oven to 350 degrees and spread pecans on a baking tray. Toast until lightly golden and fragrant, about 5 or 19 minutes, tossing them once or twice to make sure they bake evenly. Remove from oven and set aside to cool.
2. Pull the leaves off from the tough stems and discard the stems. Chop the kale into bite-sized pieces. Transfer the kale to a big salad bowl. Sprinkle a pinch of salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.
3. Coarsely chop the pecans and add to the bowl. Chop the apples into small bite-sized pieces and add to the bowl.
4. In a small bowl, whisk the dressing ingredients together and pour over the salad. Toss until the salad is evenly coated. Serve immediately, or for even better flavor, let the salad marinate in the dressing for 10 to 20 minutes.