Get your daily dose of superfood with this easy and delicious salad. Cool kale, crispy pecans and sesame seeds, sweet cranberries and a dash of pecorino – perfection in bowl. To make the best possible kale salad (and this goes for any version of kale salad that you may come across) pull the kale leaves off the centre stems and finely slice the leaves. Then massage the dressing into the kale leaves. Use your hands and spend a couple of minutes doing this as the acid in the dressing wilts the leaves and ‘cooks’ them slightly. If you have time, let the dressed kale sit for while (at least half an hour) and then add all the other ingredients. If you want to eat it immediately, it is still delicious, but slightly more fibrous to chew. I like to use tuscan kale for this salad, as opposed to curly kale.
Kale, Pecan & Cranberry Salad
1/2 bunch kale, leaves only, finely sliced
1/2 cup pecans
2 tbspn sesame seeds
1/4 cup dried cranberries
50g pecorino cheese, finely grated (or you can use parmesan)
juice of 1/2 an orange
1 tspn honey
1 tspn white balsamic vinegar
pinch of salt
3 tbspn olive oil
Preheat oven to 170C. Place pecans on a lined tray and bake for 8 minutes. Place sesame seeds on a lined tray and bake for 3 minutes or until golden. Set nuts and seeds aside to cool.
Combine ingredients for dressing. Massage dressing into the kale leaves and leave to sit if you have time. Add remaining ingredients to kale. Toss to combine and serve.