
Deb's Kale Salad with Apple, Cranberries and Pecans
Ingredients (11)
- 1/2 cup pecans
- 8 ounces kale (I used regular curly green kale, but Deb recommends Cavolo Nero or Lacinato, Dinosaur or Tuscan Kale)
- 4 to 5 medium radishes
- 1/2 cup dried cranberries (or dried cherries)
- 1 medium Granny Smith apple
- 2 ounces soft goat cheese, chilled
- 3 tablespoons olive oil
- 1 1/2 tablespoons apple cider vinegar (or white wine vinegar)
- 1 tablespoon smooth Dijon mustard
- 1 1/2 teaspoons honey or maple syrup
- Sea salt and freshly ground pepper, to taste
Directions
Learn how to make this recipe at Cookie and Kate