Deb's Kale Salad with Apple, Cranberries and Pecans
25 minServes 4 to 6
A massaged kale salad with toasted pecans, tart cranberries, crisp apple, radish, and tangy goat cheese in a Dijon vinaigrette.
| prepPreheat oven to 350°F / 175°C | ||||
| 115 g pecan halves, toasted & coarsely chopped | Toast pecans 350°F / 175°C, 5–10 min, chop | Add cranberries, pecans, apple & goat cheese | Pour dressing over salad, toss to coat | |
| 225 g kale, stems removed, chopped | Massage kale with salt until dark | Add radishes to kale | ||
| 4 to 5 medium radishes, thinly sliced | ||||
| 85 g dried cranberries or dried cherries, coarsely chopped | ||||
| 1 medium Granny Smith apple, chopped | ||||
| 55 g soft goat cheese, chilled, crumbled | ||||
| 45 ml olive oil | Whisk dressing ingredients together | |||
| 22 ml apple cider vinegar or white wine vinegar | ||||
| 1 tablespoon smooth Dijon mustard | ||||
| 1 1/2 teaspoons honey or maple syrup | ||||
| Salt and freshly ground pepper, to taste | ||||
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