Mandarin Orange Cranberry Kale Salad with Candied Pecans

• Vegetarian
• Gluten free

• Produce

  • 1/2 tsp Basil, dry
  • 1/2 cup Cranberries, dried
  • 1/4 cup Green onions
  • 1 bunch Kale
  • 1 15 oz. can Mandarin orange segments
  • 1 Radicchio

• Condiments

  • 1 1/2 tbsp Honey, raw
  • 1 tbsp Mustard, Stone Ground

• Baking & Spices

  • 1 1/2 tbsp Brown sugar
  • 1/2 tsp Red pepper flakes
  • 1 Salt & pepper

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar
  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 cup Pecan pieces

• Dairy

  • 1 tbsp Butter

Found on joyfulhealthyeats.com

Description

Ingredients

• 1 bunch of kale, torn into pieces (about 4-5 cups)
• 1 radicchio, thinly sliced (core removed)
• 15 oz. can of mandarin orange segments, drained and rinsed
• ½ cup dried cranberries
• ¼ cup sliced green onions
• 1 cup pecan pieces
• 1½ tablespoon brown sugar
• 1 tablespoon butter
• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• 1 tablespoon stone ground mustard
• 1½ tablespoons raw honey
• ½ teaspoon dry basil
• ½ teaspoon red pepper flakes
• salt & pepper to taste

Directions

• Add kale pieces to a large bowl. Add a dash of sea salt. Using your hands massage the kale to break down and soften. About 2-3 minutes. The kale will turn more of a forest green and smell fragrant, thats when you know youre done.
• To that same bowl add, raddichio, mandarin oranges, cranberries, and green onions. Set aside.
• Heat a medium skillet to medium high heat. Add pecans, brown sugar, and butter. Cook for about 3-5 minutes, stirring the entire time, until the butter and sugar are melted and coat the pecans. Remove the pan and let cool on a plate or sheet of tin foil.
• In the meantime, to make the dressing, add apple cider vinegar, olive oil, stone ground mustard, raw honey, dry basil, red pepper flakes, salt and pepper to a medium bowl. Using a whisk, mix the dressing together until the oil and vinegar no longer separate.
• Top the salad with the candied pecans and serve with dressing.