The combination of orange zest and juice, cinnamon, toasted pecans, and dried cranberries makes this dish quite festive! My children eat this salad by the bowlful—they especially enjoy the toasted pecans and kale. For the best flavor and texture, choose the freshest, most tender kale you can find. I usually use green curly kale for salads, though other varieties work well too. It’s a simple, nourishing addition to a holiday meal that everyone will enjoy.
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)
