Kale Salad with Apples, Cranberries and Pecans


  • 1/2 Cup Pecans
  • 8 oz Kale
  • 4 Radishes
  • 1/2 Cup Dried Cranberries
  • 1 Apple                                                              
  • 2 oz Goat Cheese



  • 3 tbsp Olive Oil
  • 1 1/2 tbsp Apple Cider Vinegar 
  • 1 tbsp Dijon Mustard
  • 1 1/2 tsp Honey
  • Sea Salt and Fresh Ground Pepper to taste



  1. Preheat oven to 350 degrees and spread pecans on baking tray. 
  2. Toast until golden, 5-10 minutes, tossing once or twice. 
  3. Discard kale stems and chop into bite sized pieces. 
  4. Massage a pinch of sea salt into kale leaves until dark green. 
  5. Thinly slice the radishes and add them to the bowl. 
  6. Coarsely chop pecans and cranberries and add to the bowl. 
  7. Top with goat cheese. 
  8. Whisk all dressing ingredients together and pour over the salad. 

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