Blog

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 from oven and set aside to cool.
2. Pull the kale leaves off the tough stems and discard the stems. Use a knife to chop the kale into small, bite-sized pieces. Transfer the kale to a big salad bowl. Sprinkle a pinch of salt over the kale, then massage the leaves with your hands by lightly scrunching big handfuls at a time until they are darker in color and fragrant.
3. Thinly slice the radishes. Add them to the bowl.
4. Coarsely chop the pecans and cranberries and add them to the bowl.
5. Chop the apple into small, bite-sized pieces and add it to the bowl. Use a fork to crumble the goat cheese over the top.
6. In a small bowl, whisk the dressing ingredients together, then pour over the salad. Toss until the salad is evenly coated with dressing. Serve immediately, or for even better flavor, let the salad marinate for 10 to 20 minutes. This salad keeps well in the refrigerator, covered, for up to 4 days.

Serves 4- Calories 329; Fat 22.8g; Protein 6.2g; Carbs 29.6g; Fiber 4.7g