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.
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.
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