Servings: 3 side salads

Salad Ingredients: subheading: Salad Ingredients:
4 cups curly kale packed (ribs removed) torn into bite sized pieces 4 cups curly kale packed (ribs removed) torn into bite sized pieces
1 (6 oz) package raspberries/blackberries strawberries would also be great 1 (6 oz) package raspberries/blackberries strawberries would also be great
1/4 cup crumbled feta or goat cheese ¼ cup crumbled feta or goat cheese
1/4 cup chopped toasted pecans* ¼ cup chopped toasted pecans*
1/4 red onion thinly sliced ¼ red onion thinly sliced
Balsamic Vinaigrette: subheading: Balsamic Vinaigrette:
1/2 cup extra virgin olive oil ½ cup extra virgin olive oil
1/4 cup balsamic vinegar ¼ cup balsamic vinegar
2 tablespoons honey 2 tablespoons honey
2 teaspoons Dijon mustard 2 teaspoons Dijon mustard
1 clove garlic minced 1 clove garlic minced
1/2 teaspoon salt ½ teaspoon salt
1/4 teaspoon black pepper ¼ teaspoon black pepper

Balsamic Vinaigrette: subheading: Balsamic Vinaigrette:
Place all ingredients into a mason jar, place lid on, and shake until well combined.
Balsamic Kale Salad: subheading: Balsamic Kale Salad:
Place torn kale into a large mixing bowl.
Pour in a little bit of the dressing and massage the kale, using your hands, for a few minutes - this helps break the kale down and make it soft.**
Place the rest of the ingredients into the bowl with the kale and toss together.
Taste and add as much balsamic vinaigrette as you'd like.
Serve and enjoy!

To toast pecans: preheat oven to 300 degrees F. Place pecans on an unlined, rimmed baking sheet. Roast in preheated oven until pecans are fragrant and golden, about 4-8 minutes. Stir halfway through to avoid burnt spots.  To toast pecans: preheat oven to 300 degrees F. Place pecans on an unlined, rimmed baking sheet. Roast in preheated oven until pecans are fragrant and golden, about 4 to 8 minutes. Stir halfway through to avoid burnt spots.
*This is a great make ahead salad, too, because kale is so sturdy! If you'd like, after you massage the kale, place in the fridge, covered. When you're ready to serve, add in the rest of the salad ingredients and toss with more balsamic vinaigrette, to taste.  *This is a great make ahead salad, too, because kale is so sturdy! If you'd like, after you massage the kale, place in the fridge, covered. When you're ready to serve, add in the rest of the salad ingredients and toss with more balsamic vinaigrette, to taste.