adapted from Smitten Kitchen
serves 4
1/2 cup pecans
1 bunch kale (lacinato kale is best but curly green works too)
4-5 medium radishes
1/4 cup dried cranberries
1/4 cup dried apples
3 Tbsp olive oil
1 1/2 Tbsp apple cider vinegar
1 Tbsp smooth Dijon mustard
1 1/2 tsp honey
sea salt & pepper to taste
Preheat the oven to 350 and spread the pecans on a baking tray. Toast lightly until golden and fragrant, about 5-10 minutes, stirring occasionally to make sure they toast evenly. Remove from the oven and set aside to let cool.
Pull the kale leaves off the stems and discard the stems. Chop the kale into small, bite-sized pieces. Transfer the kale to a big bowl and sprinkle with a pinch of salt. Massage the leaves with your hands by scrunching handfuls at a time, until leaves are darker and slightly softened.
Thinly slice the radishes and add to bowl. Coarsely chop the pecans, cranberries, and dried apples and add them to the bowl.
In a small bowl, whisk the dressing ingredients together and pour the dressing over the salad. Toss until the salad is evenly coated with dressing. Serve immediately or let the salad marinate in the dressing for 10-20 minutes beforehand.