Name: Kale Salad with Apple and Pecans Recipe
Prep time: 20 min
Yield: 4
Ingredients: For The Salad:; ½ cup pecans; 8 oz curly green kale; 5 pcs medium radishes; ½ cup dried cranberries; 1 granny smith apple; 2 oz soft goat cheese; For The Dressing:; 3 tbsp olive oil; 1½ tbsp apple cider vinegar; 1 tbsp smooth Dijon mustard; 1½ tsp honey or maple syrup; sea salt; freshly ground pepper

How To Make Kale Salad with Apple and Pecans

Indulge in a tasty and filling kale salad filled with your favorite fruits and nuts all in one flavorful bowl for a healthy and gluten-free meal.

Preparation: 20 minutes

Cooking:

Total: 20 minutes

Serves:

Ingredients

For the Salad:

½cuppecans
8ozcurly green kale
5pcsmedium radishes
½cupdried cranberries
1granny smith apple
2ozsoft goat cheese,chilled

For the Dressing:

3tbspolive oil
1½tbspapple cider vinegar,or white wine vinegar
1tbspsmooth Dijon mustard
1½tsphoney or maple syrup
Sea salt,to taste
freshly ground pepper,to taste

Instructions

Preheat the oven to 350 degrees F and spread the pecans on a baking tray. Toast them until lightly golden and fragrant, for about 5 to 10 minutes, tossing them once or twice to make sure they bake evenly.
Remove the tray from the oven and set them aside to cool.
Pull the kale leaves off from the tough stems and discard the stems. Use a chef’s knife to chop the kale into small, bite-sized pieces. Transfer the kale to a big salad bowl.
Sprinkle a small pinch of sea 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.
Thinly slice the radishes. Add them to the bowl.
Coarsely chop the pecans and cranberries and add them to the bowl. Chop the apple into small, bite-sized pieces and add it to the bowl as well. Crumble the goat cheese over the top.
In a small bowl, whisk the dressing ingredients together and pour the dressing over the salad. Toss until the salad is evenly coated with dressing.
Serve immediately or let the salad marinate in the dressing for 10 to 20 minutes beforehand.