The combination of the orange zest, juice, cinnamon, pecans, and dried cranberries makes this dish quite festive I think. My children eat this salad by the bowlful! They especially enjoy the toasted pecans and kale. If you have a citrus sensitivity then replace the fresh orange juice with organic apple cider and omit the orange zest. Be sure to find the freshest and most tender kale possible. I like using green curly kale for salads, but other varieties work as well.
Ingredients
Salad
1 bunches
curly kale
chopped
¼ small
red onions
thinly sliced
½ cups
dried cranberries
½ cups
raw pecans
roasted
Dressing
¼ cups
freshly squeezed
orange juice
¼ cups
extra virgin olive oil
2 tablespoons
raw apple cider vinegar
1 teaspoons
dijon mustard
2 teaspoons
finely grated
orange zest
½ teaspoons
cinnamon
½ teaspoons
Herbamare
(or sea salt)