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|Kale Salad with Apple, Cranberries and Pecans|
DirectionsServes 4Preheat oven to 350, spread pecans on baking sheet. Toast them until lightly golden and fragrant, about 5-10 minutes, tossing them once or twice to make sure they bake evenly.Pull the kale leave from the rough stems. Chop the kale into small, bite-size pieces. Transfer 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 pecan and cranberries and add them to the bow. 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.
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