Kale Salad with Balsamic Vinaigrette

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

Ingredients:

Kale Salad:
6 cups fresh 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 the pecans to a dry skillet over medium heat and toast for 4–5 minutes, shaking the pan occasionally until fragrant and lightly browned. Set aside to cool.

Remove the kale leaves from the tough stems and discard the stems. Chop the leaves into bite-sized pieces and place them in a large bowl. Sprinkle with salt and drizzle with lemon juice, then gently massage the kale with your hands for about a minute, until the leaves soften. Top the massaged kale with sliced radish, thinly sliced red onion, dried cranberries, the toasted pecans, chopped apple, and crumbled goat cheese.

To make the dressing, add olive oil, vinegar, lemon juice, honey, garlic powder, and a pinch of salt to a jar with a tightly fitted lid. Shake well to combine, then pour the dressing over the salad and toss gently before serving.

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