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Looking for the perfect salad recipe for Thanksgiving or Christmas? You need to try my Kale Salad with Cranberries, Smoked Gouda, and Honey Toasted Pecans! With tons of seasonal ingredients and so much flavor, I have a feeling that it’s quickly going to become part of your annual menu!
Kale Salad with Cranberries, Smoked Gouda, and Honey Toasted Pecans Ingredients:
- 1/2 bunch of red kale
- 1/2 bunch of green kale
- 2 cups smoked gouda, cut into 1/2 inch cubes
- 1 cup dried cranberries
- 1 1/2 cups pecans
- 2 tbsp. honey
- 1 tsp. salt
Lemon-Vinaigrette Dressing Ingredients:
- 1/4 cup olive oil
- 2 lemons, juiced
- 1/2 tsp. garlic salt
- 1/2 tsp. fresh cracked pepper
Method:
1. Remove thick stem from Kale and toss. Loosely chop all of the Kale.
2. Place all of the kale in a large colander, rinse. Allow kale to air dry by laying on paper towels or spin in a salad spinner.
3. In large serving bowl, add the kale, the smoked gouda and the dried cranberries.
4. Blend dressing ingredients together and whisk. Set aside until 5 minutes before serving.
4. Add the dressing, massage until the kale starts to soften and wilt, 2 to 3 minutes.
5. Once softened, top with the toasted honey pecans and toss the salad once more. Serve immediately.
Toasted Honey Pecan Directions:
1. Heat oven to 350 degrees. Place pecans in an even layer on baking sheet. Roast 12 to 15 minutes. Remove from baking sheet and place in large bowl. Drizzle with 2 tbsp. honey then toss. Now add 1 tsp. salt. Allow to cool, about 5 minutes. Place over kale salad and enjoy!
For another fall-inspired kale salad, try my kale salad with roasted delicata squash and miso dressing!
