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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.
Place the kale in a large bowl and sprinkle in some salt. Massage the leaves until they turn forest green and are fragrant.
Cook butter and pecans together. Add the sugar and maple syrup. Cook until the sugar melts and the mixture coats the pecans.
Whisk all of the dressing ingredients in a medium-sized bowl.
Add the radicchio, mandarin oranges, cranberries, and green onions to the bowl with kale. Serve it with the dressing on the side or drizzle it in. Top with candied pecans and enjoy.