Kale Salad with Apple, Cranberries and Pecans

Serves 4
½ Cup Pecans – Toasted
8 oz Kale – Destemmed and Chopped
5 Medium Radishes- Finely Sliced
½ Cup Dried Cranberries
1 Granny Smith Apple
2 oz Goat Cheese- ChilledDressing:
3 Tbsp Olive Oil
1 ½ Tbsp Apple Cider Vinegar
1 Tbsp Smooth Dijon Mustard
1 ½ Tsp Honey
Sea Salt and Ground Pepper – To taste
Transfer the kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.
Add the radishes to the bow. Coarsely chop the pecans and cranberries (or cherries) and add them to the bowl. Chop the apple into small, bite-sized pieces and add it to the bowl as well. Crumble the goat cheese over the top.
In a small bowl, whisk the dressing ingredients together and pour the dressing over the salad. Toss until the salad is evenly coated with dressing. Serve immediately.