Baby Kale Salad with Raspberries and Maple Pecans
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad, Starter
Serves: 4
Ingredients
  • 142 g (5 oz) Baby kale (or substitute with baby spinach or other salad greens)
Maple Pecans
  • 1 cup raw pecans
  • ¼ cup maple syrup
Maple-Balsamic Vinaigrette
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp balsamic vinegar
  • 2 tsp maple syrup
  • 2 tsp lemon juice
  • 2 tsp Dijon mustard
  • 1 clove garlic, minced
  • salt & pepper
Instructions
  1. Preheat oven to 350F.
  2. In a large bowl, toss the pecans and maple syrup and coat well.
  3. Spread pecans on a baking sheet covered in foil. (Set bowl aside to make vinaigrette & salad.)
  4. Bake in oven for 15 minutes. Stir the pecans every 5 minutes so they roast evenly. Watch them carefully, as they can burn quickly!
  5. When done, remove the nuts from the pan and spread them out on a plate to cool. Don't wait too long or they'll stick to the foil.
  6. In large bowl, whisk all ingredients until blended.
  7. Toss baby kale into large bowl with vinaigrette. Add pecans and raspberries and gently toss before serving.
Recipe by Vegangela at http://vegangela.com/2013/06/07/baby-kale-salad-with-raspberries-and-maple-pecans/