Kale Salad with Pomegranate and Maple Pecans

• 1/2 cup pecan pieces
• 1 Tbs. pure maple syrup
• 2 tsp. olive oil
• 1/2 tsp. salt
• 1/4 tsp. cayenne pepper
• 2 Tbs. balsamic vinegar
• 2 Tbs. extra virgin olive oil
• 1 small shallot, peeled and finely minced (1 1/2 Tbs.)
• 1 12-oz. bunch Tuscan kale, deveined and sliced in 1/2-inch-thick ribbons (8 cups)
• 1 large red apple, cored, quartered, and thinly sliced (1 1/2 cups)
• 1/2 cup pomegranate seeds
• 1 1/2 oz. aged Gouda, thinly shaved with vegetable peeler (13 cup)

1. To make Maple Pecans: Preheat oven to 350F.
2. Combine all ingredients in small bowl, and toss until well coated.
3. Place on parchment-lined baking sheet, and bake 12 minutes, or until toasted and fragrant, stirring occasionally.
4. Let cool to room temperature.
5. To make Vinaigrette: whisk together all ingredients, and season with salt and pepper, if desired.
6. To assemble Salad: Place kale in large bowl; gently massage 3 Tbs.
7. Vinaigrette into leaves to ensure even coverage.
8. Gently toss with apple and pomegranate seeds, and transfer to serving bowl.
9. Top with Maple Pecans and shaved Gouda.

pecan pieces, maple syrup, olive oil, salt, cayenne pepper, balsamic vinegar, extra virgin olive oil, shallot, kale, red apple, pomegranate seeds, aged gouda

Taken from www.vegetariantimes.com/recipe/kale-salad-with-pomegranate-and-maple-pecans/ (may not work)