Kale Salad with Roasted Pecans


1 bunch Lacinato (dinosaur) Kale, washed, de-stemmed and ripped into bite sized pieces

2-3 handfuls dried Cranberries

For Pecan mixture:

2/3 Cup Pecan halves toasted (although any size will do)

1.5 Tbs Nutritional Yeast

1 Tbs Olive Oil

2 pinches Sea Salt

For Dressing:

1/4 Tsp ground fresh Peppercorns

1/4 Tsp Sea Salt

3-4 Tbsp Olive Oil

1/4 cup fresh squeezed Lemon Juice

2 large cloves Garlic

Adapted from Oh She Glows.

Step 1: Toast Pecans on a baking sheet at 300 degrees F for 8-10 minutes until golden and fragrant.  Don’t let them burn!

Step 2:  Allow Pecans to cool and then place them in a food processor to chop into smaller pea sized pieces.  Then add the nutritional yeast, tbs of Olive Oil, and pinches of Sea Salt and process again until the mixture is coarse crumbs.  You want to process it just right so that it is crumbly but still a bit chunky in texture, you do not want to over process it into a powder.

Step 3:  Take washed, de-stemmed and ripped up Kale and place into a large bowl.  Add Pecan crumbles and Cranberries and mix well.

Step 4:  Make Dressing!  Add Garlic, Lemon Juice, Olive Oil, Salt and Pepper to a small bowl.  You can use an immersion blender or food processor to combine all ingredients OR you can press your garlic with a press and mix ingredients with a whisk, whatever you are able to do with your appliances.  The garlic should be fully pureed and all ingredients should be combined thoroughly.

This recipe calls for you to mix all of the ingredients and allow them to sit before eating, but I wanted to save this for a few days so I kept the dressing on the side and added it as needed to maintain the kale, pecan and cranberry freshness.  If you intend to serve this in one meal, feel free to mix all ingredients together as initially intended and allow to sit for a good ten minutes before serving!  Yummy.  This is so good, so easy and so healthy for you!  Enjoy! And don’t forget to get creative!

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