Kale Salad with Cranberries, Goat Cheese, and Pecans

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!

rating: 9.5

Kale Salad with Cranberries, Goat Cheese, and Pecans
(http://clarapersis.com/)

Makes 3-4 appetizer servings

Ingredients:

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

Directions:

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.

photo (26)

Advertisements
This entry was posted in salad and tagged , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s