Description
This quick kale salad with cranberries and honey mustard dressing is packed with fall flavors that everyone will love.
Ingredients
Scale
- 1 bunch of kale, torn into pieces (about 4–5 cups)
- 1 radicchio, thinly sliced (core removed)
- 15 oz. can of mandarin orange segments, drained and rinsed
- 1/2 cup dried cranberries
- 1/4 cup sliced green onions
Candied Pecans:
- 1 cup pecan pieces
- 1 1/2 tablespoons brown sugar
- 1 tablespoon maple syrup
- 1 tablespoon butter
Dressing:
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon stone ground mustard
- 1 1/2 tablespoons raw honey
- 1/2 teaspoon dry basil
- 1/2 teaspoon red pepper flakes
- salt & pepper to taste
Instructions
- Prep the Kale: Add kale pieces to a large bowl. Add a dash of sea salt. Using your hands massage the kale to break down and soften. About 2-3 minutes. The kale will turn more of a forest green and smell fragrant, that’s when you know you’re done. Set aside.
- Make Candied Pecans: Heat a medium skillet to medium high heat. Add butter and pecans to the pan. Cook for about 3-5 minutes, stirring the entire time. Add in brown sugar and maple syrup, cook an additional 2- minutes, until the butter and sugar are melted and coat the pecans. Remove the pan and let cool on a plate or sheet of tin foil.
- Make the Dressing: Add apple cider vinegar, olive oil, stone ground mustard, raw honey, dry basil, red pepper flakes, salt and pepper to a medium bowl. Using a whisk, mix the dressing together until the oil and vinegar no longer separate.
- Assemble the Salad: To the bowl with the kale add radicchio, mandarin oranges, cranberries, and green onions. Right before serving, top the salad with candied pecans then drizzle with dressing and gently toss. Serve.
Notes
- To store. Refrigerate any leftovers in an airtight container for up to 2 days. If possible, store the salad and dressing separately so that the kale doesn’t wilt. The candied pecans should be stored at room temperature for up to 3 weeks. When ready to serve, just toss it all together for a “freshly made” salad.
