Kale Salad with Balsamic Vinaigrette

Serves: Six | Prep: 15 min | Cook: 0 min

Ingredients:

Kale Salad:
1 lb kale
1/2 lemon, juiced
1/2 tsp salt
4-5 radishes, thinly sliced
1/2 red onion, thinly sliced
1 apple, cored and chopped
1/2 cup dried cranberries
1/2 cup pecans, roughly chopped
1/2 cup goat cheese, crumbled

Balsamic Vinaigrette:
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
1/2 lemon, juiced
1/2 Tbsp honey
1/4 tsp garlic powder
1/4 tsp salt

Directions:
Add pecans to a dry skillet over medium heat. Toast, 4-5 minutes, shaking the skillet occasionally. Set aside to cool.

Pull the kale leaves off from the tough stems and discard the stems. Chop the leaves into bite size pieces. Transfer to a large bowl. Sprinkle salt and lemon juice and gently massage the leaves. Top the massaged kale with radish, red onion, cranberries, toasted pecans, apple, and goat cheese.

Make the dressing by adding oil, vinegar, lemon juice, honey, garlic powder, and salt in to a jar with a tightly fitted lid. Shake well to combine and pour over the kale salad.

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