Kale Salad with Cranberries and Pecans

• portions: 3 servings
• temps actif: 10 minutes
• temps total: 10 minutes

Ingrédients

Dressing:

1 Shallot, minced

2 tbsp Dijon Mustard

Juice of 1 Lemon

1/4 cup Olive oil

Splash of good quality male syrup

Salad:

1 bunch Dino kale

1/2 cup Dried cranberries

1/2 cup candied pecans

1 persimmon (optional)

Pecans:

6 tablespoons brown sugar

1 1/2 teaspoons ground cinnamon

1/2 teaspoon fine sea salt

Pinch cayenne pepper, optional

1/2 teaspoon vanilla extract

1 1/2 tablespoons water

2 teaspoons orange zest, optional

2 cups (6 ounces) pecan halves

Instructions

In a jar combine, mustard, lemon juice, and shallot, olive oil, maple syrup and shake until well-combined. Season with salt and pepper to taste.

Cut the stems out of the kale. Massage the kale in a bowl with your hands. Then chop it into strands (roll kale leave up and slice).

For the candied pecans, combine all the ingredients except the pecans in a saucepan and heat on medium-high until bubbling. Add in the pecans and stir for 1-2 minutes. Pour the pecans onto a lined baking sheet and chill until set enough to handle.

Mix the kale, cranberries, pecans, and dressing in a bowl. Toss to coat. If they are in season, you can slice the persimmons and add them. Enjoy!

Notes

PECAN RECIPE

Ingredients:

6 tablespoons brown sugar

1 1/2 teaspoons ground cinnamon

1/2 teaspoon fine sea salt

Pinch cayenne pepper, optional

1/2 teaspoon vanilla extract

1 1/2 tablespoons water

2 teaspoons orange zest, optional

2 cups (6 ounces) pecan halves

Directions:

Line a baking sheet with a silicone mat.

Combine all ingredients in a pan except pecans, heat to medium-high and stir.

When bubbling, add the pecans.

Stir for 2 minutes, then pour onto baking sheet and chill.