Kale Salad with Roasted Pumpkin, Cranberries, and Goat Cheese gluten free

Kale Salad with Roasted Pumpkin, Cranberries, and Goat Cheese  gluten free

Ingredients

  • 8 cups shredded curly kale
  • 2 cups roasted pumpkin, cut into bite sized pieces,
  • 2 ounces goat cheese, crumbled
  • ½ cup candied pecans, rough chopped
  • ¼ cup dried cranberries
  • Shallot Vinaigrette
  • 1 shallot thinly minced
  • 1 tablespoon Dijon mustard
  • ¼ cup olive oil
  • ¼ cup red wine vinegar
  • Kosher salt and black pepper to taste

Directions

  1. On a platter, Pile the curly kale at the base, and then sprinkle the pumpkin, goat cheese, pecans and cranberries over the top of the kale.
  2. In a small bowl, combine all of the vinaigrette ingredients and whisk them together.
  3. Pour over the salad and toss to combine. Serve immediately.