Chopped Kale Salad with Cranberries is tossed in a delightful maple and orange vinaigrette and then topped with toasted pecans, pumpkin seeds, onions and goat cheese.
Before serving combine the kale and maple-orange vinaigrette. Toss to completely coat the kale with the salad dressing and let sit for 10-20 minutes to soften the kale.
Just before serving top with pecans, pumpkin seeds, cranberries, onions, and goat cheese (optional) in a large serving bowl and toss to combine. Get this recipe in Meal Plan #4.
*Be sure to use a light-colored baking sheet to ensure the nuts do not burn.
**Use a small blender or food processor for the best emulsification. Larger appliances will take longer to make a creamy vinaigrette.
***You can store leftover tossed kale salad for up to 24 hours, although the kale will begin to wilt slightly. It is best to keep the vinaigrette and kale separate if you would like to enjoy the salad for a few days.