Kale Apple Cherry Salad with Pecans

I know that I've seen kale on lists of "food trends that must disappear in 2013" and I think that many may be getting tired of this green, but I'm not going to let go of it. Also, I am sure that there are also lots of people out there that really love kale, so I'm going to keep on with kale.

Also, if you have apples, cherries and pecans involved, how could you go wrong?





To start, toast the pecans.



Wash your kale and make sure it is completely dry. You don't want excess water that will dilute your dressing.



Then, slice an apple, half and pit cherries, take the pecans out of the oven, and place them in the bowl with the kale. Also, use a large bowl, larger than the one that I used. It's easier to toss everything together that way!



Now, add the dressing.



Toss together, and now your kale salad is ready.



And if you're looking for more recipes with kale, just try these recipes:
Kalekopita (spanakopita with kale!)
Kale and Spinach Pocket Pies
Crunchy Kale Coconut Rice Bowls
Kale with Lime, Pine Nuts, and Currants
Kale Walnut Pesto Pasta
Quinoa and Kale Cakes



Kale Apple Cherry Salad with Pecans
adapted from the Smitten Kitchen Cookbook
serves 4

Ingredients:
8 oz. kale, central stem removed, coarsely chopped
1/2 cup chopped pecans, toasted
1 apple, quartered and sliced
1 heaping cup pitted and halved cherries (or, 1/2 cup dried cherries)
juice of 1 lemon, divided
4 tablespoons olive oil
2 tablespoons honey mustard

Directions:
Remove the central stems from the kale and coarsely chop. Place in a large bowl.
Quarter and thinly slice the apple and squeeze the juice of half the lemon over the apples. Place in the bowl with the kale. Pit and half the cherries and place in the bowl with the kale. Add the pecans to the bowl.
To make the dressing, combine the juice of the other half of the lemon, the olive oil, and the honey mustard in a small bowl and whisk together. Pour in the bowl with the other salad ingredients and toss together.