Cranberry Kale Salad with Roasted Pecans and Feta

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Cranberries, dried
  • 1 cup Cranberries
  • 2 heads Lacinato kale, leaves

• Condiments

  • 1/4 cup Balsamic vinegar
  • 3 tbsp Maple syrup or honey, pure

• Baking & Spices

  • 1/2 tsp Cinnamon, ground
  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 1/2 cup Olive oil

• Nuts & Seeds

  • 1/2 cups Pecans, raw roasted and chopped
  • 1/2 cup Pumpkin seeds

• Dairy

  • 2/3 cup Feta cheese crumbles

• Liquids

  • 3/4 cup Water

Found on theroastedroot.net

Description

Directions

• Add the cranberries, water, cinnamon, salt, and pure maple syrup to a saucepan and bring to a full boil. Cover, reduce heat to a gentle boil and cook until cranberries have softened considerably, about 10 to 12 minutes. Remove from heat and allow cranberries to cool.
• Add the balsamic vinegar, olive oil, and cranberry mixture to a small blender and blend until completely smooth. Set aside until ready to use (NOTE: when stored in the refrigerator, the vinaigrette will thicken considerably. Add more water to reach desired consistency, or leave thick and toss well into salads).
• Preheat the oven to 400 degrees F and spread the pecans in a single layer on a baking sheet. Bake for 5 to 8 minutes, or until slightly browned and crispy. Transfer to a cutting board and chop once cool enough to handle.
• Add all of the ingredients for the salad to a large serving bowl. Toss in desired amount of cranberry vinaigrette and serve!