Hell what am I saying?! This salad could be the main course. I couldn't stop eating it even though I had been full for awhile. I guess if I'm going to overdose on something this salad would be a pretty bitchin' way to go.
Also, if you don't toast your pecans this shit is RAW and extra healthy for you.
2 bunches of kale, de-stemmed and shredded
2 garlic cloves, minced
juice from 1 lemon
1/4 c olive oil
salt and pepper, to taste
1 c dried cranberries
1 c pecan pieces
2 tbsp nutritional yeast
1 tbsp extra virgin olive oil
- Preheat the oven to 400. Spread your pecans on a dish and toast them for about 5-7 minutes. You'll know they're done when the aroma of them make your mouth start watering.
- In a small bowl, whisk together the garlic, lemon juice, olive oil, salt, and pepper.
- In a large bowl, mix together the kale and the garlic-lemon-oil mixture.
- Use a food processor to make a crumbly mixture out of those toasted pecans, the nutritional yeast, the oil, and salt. Toss it with the kale and top with your dried cranberries.