Kale, Pecan and Cranberry Crunch Salad Recipe

Kale, Pecan and Cranberry Salad– It’s hearty and worthy of attention. This crunchy salad is full of sweet chewy cranberries, crisp refreshing kale, crunchy almonds and tossed in a warm honey mustard vinaigrette. It is the perfect side dish to a hearty steak. Healthy and flavorful, this salad will leave you with a smile on your face.

Kale, Pecan and Cranberry Crunch Salad
Author: [url undefined]Kitchen Belleicious[/url]
  • 1 bunch kale, very thinly sliced
  • 3 tbsp extra virgin olive oil
  • 1 tbsp basil infused olive oil
  • 2 tbsp apple cider vinegar
  • 3 cloves garlic, minced
  • 1 tsp Dijon mustard
  • 1/2 tsp each of sea salt and cracked black pepper
  • 1 cup dried cranberries
  • Juice and zest of one lemon
  • 1/4 cup sliced almonds
  1. Heat 2 tablespoons of olive oil in a large saute pan over medium-high heat. Add garlic and saute for 1 minute. Add cranberries, vinegar, basil infused oil and lemon juice and zest, and stir to combine. Season with the salt and pepper.
  2. Pull the kale leaves off from the tough stems and discard the stems.Chop the kale into small, bite-sized pieces. Toss with 1 tablespoon of olive oil and massage the kale with your fingers for 1-2 minutes until tender. Add in the cranberry dressing mixture and almonds, and toss to combine.

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