2tablespoonshoneyor sugar free maple syrup if keto
1teaspoondijon mustard
1teaspoonminced garlic
Salt and pepper to taste
Kale Salad with Cranberries
1tablespoonbutter
1cupchopped pecans
6cupstorn kalestems removed
1/2cupdried cranberriessugar free if keto
1/2cupfresh blueberries
Salt to taste
Instructions
Combine all of the ingredients for the Apple Cider Vinaigrette in a jar, secure the lid and shake vigorously. Taste the dressing and adjust the sweetener, salt and pepper to your preferences. Set dressing aside.
Melt the butter in a skillet over medium low heat. Add the pecans and stir to coat. Lightly salt the pecans. Allow the nuts to toast over low heat, stirring occasionally, for 6-8 minutes. Remove from heat and set aside to cool.
To make the salad, combine the kale with about 1/3 of the dressing and use your hands to massage the dressing onto the leaves. This helps to tenderize the kale, resulting in a more tender, delicious salad.
Add the cranberries, blueberries, toasted pecans and toss to coat.
Notes
To make keto-friendly use this in place of honey, and unsweetened cranberries.
This recipe makes more dressing than I usually use for the salad, the leftovers are excellent as a marinade or any other salad.
I love to use Lacinato kale (also called Dinosaur kale) but this works with more common curly kale as well.
This salad stores very well. Leftovers can be eaten 2-3 days after it is prepared. Over time the kale becomes even more tender.