Kale Salad with Cherries and Pecans

Kale is packed with vitamins, high in fiber and nutritious. Kale Salad with Cherries and Pecans is a flavorful hearty salad which can be enjoyed for lunch or as a side for dinner.

This year my new year's resolution is to eat healthier. This delectable and rich kale salad will make it easy to stay on course with  my resolution.

                                              Kale Salad with Cherries and Pecans
                                                                   adapted from
                                                     the smitten kitchen cookbook
                                                                   deb Perelman

Salad
1/2 cup pecans
8 ounces Black Kale , also
   known as Cavolo or Lacinto,
   Dinosaur, or tuscan Kale
4 medium-large radishes
1/2 cup dried cherries
2 ounces soft goat cheese

Dressing
3 tablespoons olive oil
1 1/2 white wine vinegar
1 1/2 teaspoons honey
Salt and freshly ground black pepper
   to taste

Preheat your oven to 350 degrees, and then spread the pecans on a tray. Toast them for 5 to 10 minutes, tossing them once or twice to make sure they toast evenly. Remove them from the oven, and set them aside to cool.

Wash your kale and let it dry on spread-out kichen or paper towel. Then, with a knife, remove the rib from each stalk, leaving long strips pf kale leaves. Stack the leaves in small batches, roll them tightly the long way, and cut the toll crosswise into ribbons. Add the kale ribbons to a large salad bowl.

Thinly slice the radishes, and add them to the bowl. Coarsely chop the pecans and cherries, and add them as well. Crumble the goat cheese over the top. Whisk dressing ingredients together in a small dish, and pour the dressing over the salad. toss the salad until it is evely coated with dressing. This salad is great to eat right away, but even better after tenderizing in the dressing.         

                       

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