Kale salad with pecan vinaigrette

Try our refreshing Kale Salad with zesty Pecan Vinaigrette, bursting with vibrant flavors and crunchy textures. A taste sensation!

Ingredients:

• 1½ cups pecans
• 2 garlic cloves, finely grated
• ½ cup extra-virgin olive oil
• 2 Tbsp. drained capers
• 1 Tbsp. honey
• ⅓ cup apple cider vinegar
• Kosher salt, freshly ground pepper
• 2 large bunches Tuscan kale, ribs and stems removed, leaves thinly sliced
• 1 bunch radishes, trimmed, thinly sliced

Instructions:

1. Preheat the oven to 350°. Place pecans on a baking sheet with edges, stir them halfway through baking, and cook until they turn slightly brown and give off a nice smell, which should take about 8 to 10 minutes. Allow them to cool down.
2. Take a small amount of pecans and chop them roughly on a cutting board; keep them aside for later use.
3. In a food processor, blend garlic, oil, capers, honey, and the rest of the pecans until the nuts are finely chopped. Put the mixture into a large bowl, add vinegar, and season the dressing with salt and pepper.
4. Combine kale and radishes with the dressing in the bowl; mix well to cover them. Taste the salad and adjust the seasoning with more salt and pepper. Garnish with the chopped pecans set aside earlier.

Summary:

• Calories: 2269 kcal
• Fat: 223 g
• Protein: 30 g
• Carbs: 68 g
• Potassium: 2739 mg
• Magnesium: 369 mg