11.17.14

Kale Salad with Cranberries, Smoked Gouda, and Honey Toasted Pecans

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Ingredients:

  • 1/2 bunch of red kale
  • 1/2 bunch of green kale
  • 2 cups smoked gouda, cut into 1/2 inch cubes
  • 1 cup dried cranberries
  • 1 1/2 cups pecans
  • 2 tbsp. honey
  • 1 tsp. salt

Lemon-Vinaigrette Dressing Ingredients:

  • 1/4 cup olive oil
  • 2 lemons, juiced
  • 1/2 tsp. garlic salt
  • 1/2 tsp. fresh cracked pepper

Method:

1.  Remove thick stem from Kale and toss.  Loosely chop all of the Kale.

2.  Place all of the kale in a large collendar, rinse.  Allow kale to air dry by laying on paper towels or spin in a salad spinner.

3.  In large serving bowl, add the kale, the smoked gouda and the dried cranberries.

4. Blend dressing ingredients together and whisk. Set aside until 5 minutes before serving.

4.  Add the dressing, massage until the kale starts to soften and wilt, 2 to 3 minutes.

5.  Once softened, top with the toasted honey pecans and toss the salad once more.  Serve immediately.

Toasted Honey Pecan Directions:

1. Heat oven to 350 degrees. Place pecans in an even layer on baking sheet. Roast 12 to 15 minutes. Remove from baking sheet and place in large bowl. Drizzle with 2 tbsp. honey then toss. Now add 1 tsp. salt.  Allow to cool, about 5 minutes.  Place over kale salad and enjoy!

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