Kale Salad with Candied Pecans and Cranberries

Ingredients

• 1 cup raw pecan halves
• 2 tbsp pure maple syrup, for the pecans
• 1/4 tsp fine sea salt, for the pecans
• 1 large bunch lacinato kale (about 10 oz), stems removed
• 1/2 tsp fine sea salt, for the kale
• 1 tbsp lemon juice
• 2/3 cup dried cranberries
• 2 oz Parmesan, shaved
• 3 tbsp pomegranate arils (optional)
• 3 tbsp apple cider vinegar
• 1 tbsp whole-grain mustard
• 1 tbsp pure maple syrup, for the dressing
• 1 small garlic clove, finely grated
• 6 tbsp extra-virgin olive oil
• 1/4 tsp fine sea salt, for the dressing
• 1/4 tsp black pepper

Instructions

1. Heat the oven to 350°F. Line a small rimmed baking sheet with parchment paper.
2. Toss the pecans with 2 tbsp maple syrup and 1/4 tsp salt, and spread them in a single layer on the sheet.
3. Bake for 10 to 12 minutes, stirring once halfway, until the pecans are golden and glazed. Watch them closely at the end, because the sugar burns fast.
4. Slide the parchment onto a wire rack and let the pecans cool completely. They crisp as they cool.
5. Tear the kale leaves into pieces about 1 1/2 inches across and put them in a large bowl.
6. Add 1/2 tsp salt and the lemon juice. Massage the kale with your hands for 1 to 2 minutes, until the leaves darken, shrink and feel softer.
7. For the dressing, whisk the vinegar, mustard, 1 tbsp maple syrup, garlic, 1/4 tsp salt and pepper in a bowl. Slowly drizzle in the olive oil while whisking until creamy.
8. Toss the kale with about two-thirds of the dressing and let it sit at room temperature for 10 minutes.
9. Just before serving, add the cranberries and break the pecans into clusters. Toss, and add more dressing if the salad looks dry.
10. Top with Parmesan and pomegranate arils, then taste for salt and serve.