Kale Cranberry Salad With Pecans
- Cook Time: 20 minutes
- Total Time: 20 minutes
- Diet: Gluten-Free, Vegetarian
Ingredients
Scale
- 1 large bunch of curly kale or Lacinato kale (stems removed and leaves chopped)
- 1/2 cup dried cranberries
- 1/2 cup pecans (halves or chopped)
- 1/4 cup crumbled feta cheese or goat cheese (optional)
- 3 tablespoons extra virgin olive oil
- 1.5 tablespoons fresh lemon juice or balsamic vinegar
- 1 tablespoon maple syrup or honey
- 1 small clove of garlic, minced
- Salt and black pepper to taste
Instructions
- Start by washing the kale thoroughly and drying it with a salad spinner or paper towels. Remove the tough center ribs and discard them. Chop the leaves into bite-sized pieces and place them in a large mixing bowl. Sprinkle a pinch of salt over the kale and use your hands to “massage” the leaves for 2 to 3 minutes until they become dark green and tender.
- Place a small skillet over medium heat. Add the pecans to the dry skillet and toast them for about 3 to 5 minutes, stirring frequently. Once they become fragrant and slightly golden, remove them from the heat immediately to prevent burning. Let them cool slightly before adding to the salad.
- In a small jar or bowl, combine the olive oil, lemon juice (or balsamic vinegar), maple syrup, minced garlic, salt, and pepper. Whisk the ingredients vigorously or shake the jar until the dressing is well emulsified and smooth.
- Pour the dressing over the massaged kale and toss well to ensure every leaf is coated. Add the dried cranberries, toasted pecans, and crumbled cheese if using. Toss gently one more time to distribute the toppings evenly.
- For the best flavor, let the salad sit for at least 10 to 15 minutes before serving. This allows the dressing to further soften the kale and for the flavors to meld together beautifully.