Kale + Toasted Pecans + Cranberries & Parmesan

• 1/4 cup olive oil
• 1/4 cup lemon juice
• 2 large garlic cloves
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper

Pecans & Parmesan:

• 1 cup pecans, chopped into pea-size pieces, toasted
• 2 tsp nutritional yeast
• 1 heaping tbs parmesan cheese, shredded
• 1 tbs olive oil
• 2 pinches of sea salt

Salad:

• 2 medium bunches of lacinato / dinosaur kale, destemmed and chopped into small bite size pieces
• 1/4-1/2 cup dried cranberries

Directions:

Salad:

1. Remove the stems from the kale, chop the kale, and rinse / dry thoroughly in a salad spinner.
2. Place in a large bowl.

Salad Dressing:

1. Place the garlic in a mini-food processor and grind.
2. Add in the olive oil, lemon juice, and salt & pepper.
3. Blend until smooth.
4. Adjust to taste as needed.

Pecans & Parmesan:

1. Preheat the oven to 350 degrees.
2. Cut the pecans into pea size pieces with a sharp knife.
3. Spread the pecans on a baking sheet and toast for 8-10 minutes, until fragrant.
4. Place the pecans in a small bowl and add the nutritional yeast, parmesan, olive oil, and salt.

Bringing it All Together:

1. Pour the salad dressing onto the kale and mix it in thoroughly.
2. Place equal amounts onto four plates.
3. Sprinkle pecan & parmesan mixture and cranberries over each plate of salad.