Kale Salad with Pear, Feta, and Candied Pecans

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1 cup halved pecans

2 Tbsp grass-fed butter, melted

1 Tbsp pure maple syrup

1/8 tsp ground cinnamon

Pinch of salt

3 Tbsp balsamic vinegar

2 Tbsp extra virgin olive oil

1 Tbsp pure maple syrup

1 small shallot, finely diced

5 sage leaves, finely diced

Thyme leaves from 4 sprigs

8 packed cups chopped kale, washed and torn/chopped into bite-sized pieces

2 small red pears, diced

1/2 cup crumbled feta cheese

1/3 cup unsweetened tart craisins

1/4 cup pumpkin seeds (I used the sprouted, salted seeds by Go Raw)

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Wash and chop the kale as instructed. Let it drain while following the next steps.
Preheat the oven to 350ºF. Place parchment paper on a baking sheet.
Prep the pecans: Toss the pecans in the butter, maple syrup, cinnamon, and salt. Dump onto the parchment paper then bake in the preheated oven for 9-12 minutes until fragrant and slightly browned. Remove from oven and let them cool.
Prep the dressing: Combine all dressing ingredients in a bowl and set aside.
In a large bowl, toss together the kale and salad dressing.
Transfer half the kale into a large salad bowl then add half of the diced pears, pumpkin seeds, crumbled feta, tart craisins, and cooled pecans. Add the remaining kale then the remaining toppings.
Best enjoyed fresh. Store leftovers in an airtight container in the refrigerator for up to two days (without the pears, it’ll last 4-5 days).

Find it online: https://homecookedliving.com/kale-salad-with-pear-feta-and-candied-pecans/

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