Winter Kale Salad with Apples, Pecans, & Cranberries

Ingredients

Vinaigrette

• 2 teaspoons Dijon mustard
• 2 tablespoons acid (lemon juice, champagne vinegar, or white balsamic)
• 3 tablespoons extra virgin olive oil (lemon or blood orange)
• 1 large shallot, finely minced
• 2 tablespoons blue cheese (optional)
• Salt and pepper, to taste

Salad

• 1 large head of kale, ribs removed
• 1/4 cup dried cranberries (or dried cherries, or fresh pomegranate arils)
• 1/2 cup crumbled blue cheese (Roquefort or Gorgonzola)
• 1/4 cup pecans
• 1 large Granny Smith apple, peeled and thinly sliced

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Directions

1. Make the Vinaigrette:
   • In a small bowl, whisk together the Dijon mustard and acid of your choice until well combined
   • Slowly drizzle in the olive oil while whisking to emulsify
   • Add minced shallots, salt, and pepper Taste and adjust seasoning as needed
2. Assemble the Salad:
   • At least 30–45 minutes before serving, combine the kale, cranberries, and apple in a large bowl
   • Drizzle the vinaigrette over the salad Using tongs, toss thoroughly to coat all the ingredients
3. Let the Kale Soften:
   • Set the salad aside to allow the vinaigrette to break down and soften the kale
   • Toss the ingredients 2–3 more times before serving to ensure even coating
4. Serve:
   • Plate the desired amount of salad on individual plates
   • Top with pecans and crumbled blue cheese before serving