This picture doesn’t do this salad justice. This dish was GREAT! For some reason, I couldn’t find goat cheese, so I had to make the last minute call and go for feta instead. Feta was a good choice! My kids didn’t like this salad, but that was okay, because, hey, more for us!
Kale Salad with Cranberries, Goat Cheese, and Pecans
Makes 3-4 appetizer servings
one large bunch kale, rinsed, torn (stalks removed), and then roughly chopped into bite size pieces
1/3 cup dried cranberries
1/3 cup pecans, roughly chopped
1/3 cup crumbled goat cheese (I used crumbled feta)
2 T grated parm
1/4 cup olive oil
juice of half a lemon
1/2 tsp salt
fresh pepper to taste
Place the kale in a large bowl. Pour the olive oil and lemon juice over the leaves. Using your hands, working the dressing into the leaves, massaging and squeezing the kale so it softens and the ribbing breaks down. This step is really important!
Add in the salt, pepper, and parm and toss to combine. Taste for seasonings- add more olive oil if the salad feels dry, and lemon juice if it needs more flavor. Add in the goat cheese, pecans, and cranberries and toss gently to combine. Serve immediately.