1/2 cup pecan pieces
1 tbs of raw honey
1/2 tsp. salt
1/4 tsp. cayenne pepper
2 tsp. olive oil
2 tbs. balsamic vinegar
1 small peeled and finely minced shallot
2 tbs extra virgin olive oil
1 12oz. bunch Tuscan kale, deveined and sliced in 1/2 inch thick ribbons (8 cups)
1 large red apple, cored, quartered and thinly sliced (1 1/2 cups)
1/2 cup pomegranate seeds
1 1/2 oz. hard raw goats cheese, thinly shaved with a vegetable peeler (optional)
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1. For the raw honey pecans, heat the oven to 350F/180C. Take a bowl and combine all of the ingredients into a small bowl, tossing until well coated. Place onto a parchment lined baking sheet and bake for 12 minutes, until toasted and fragrant. Stir occasionally. Let it cool to room temperature.
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2. For the vinaigrette, whisk all the ingredients together and then season with salt and pepper if you desire.
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3. To make the salad, place the kale into a large bowl and gently add 3 tbs of vinaigrette into the leaves, ensuring they are covered thoroughly. Toss in the apple, pomegranate seeds, before transferring to a serving bowl. Top with the raw honey pecans and the goats cheese to serve.
CategoryLunch, Side-dishes, SnackCuisineKetogenic-Vegetarian
Ingredients
1/2 cup pecan pieces
1 tbs of raw honey
1/2 tsp. salt
1/4 tsp. cayenne pepper
2 tsp. olive oil
2 tbs. balsamic vinegar
1 small peeled and finely minced shallot
2 tbs extra virgin olive oil
1 12oz. bunch Tuscan kale, deveined and sliced in 1/2 inch thick ribbons (8 cups)
1 large red apple, cored, quartered and thinly sliced (1 1/2 cups)
1/2 cup pomegranate seeds
1 1/2 oz. hard raw goats cheese, thinly shaved with a vegetable peeler (optional)