Kale Salad

From cookieandkate.com

• Ready In: 20 mins
• Serves: 4

Ingredients

• Salad

• 8  ounces kale
• 1⁄2 cup pecans, chopped
• 4 -5  radishes, sliced
• 1  medium  Granny Smith apples, diced
• 1⁄2 cup dried cranberries
• 2  ounces  goat cheese

• Dressing

• 3  tablespoons olive oil
• 1 1⁄2 tablespoons apple cider vinegar (or white wine vinegar)
• 1  tablespoon Dijon mustard
• 1 1⁄2 teaspoons honey
•  salt & pepper, to taste

Directions

1. Preheat the oven to 350 degrees and spread the pecans on a baking tray. Toast them until lightly golden and fragrant, about 5 to 10 minutes, tossing them once or twice to make sure they bake evenly. Remove the tray from the oven and set them aside to cool.
2. Pull the kale leaves off from the tough stems and discard the stems. Chop the kale into small, bite-sized pieces. Transfer the kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.
3. Add the radishes, pecans, apple and cranberries. Crumble the goat cheese over the top.
4. In a small bowl, whisk the dressing ingredients together and pour the dressing over the salad. Toss until the salad is evenly coated with dressing. Serve immediately, or for even better flavor, let the salad marinate in the dressing for 10 to 20 minutes beforehand.