Kale Salad with Cranberries and Pecans

• servings: 3 servings
• active time: 10 minutes
• total time: 10 minutes

Ingredients

Dressing:

1 Shallot, minced

2 tbsp Dijon Mustard

Juice of 1 Lemon

1/4 cup Olive oil

Salad:

1 bunch Dino kale

1/2 cup Dried cranberries

1/2 cup candied pecans

1/3 cup blue cheese (optional)

1 persimmon (optional)

Directions

In a medium bowl whisk together, mustard, lemon juice, and shallot. Whisk in olive oil until well-combined, and season with salt and pepper to taste.

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

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. If you lie, you may also crumble blue cheese on top.

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.