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This seasonal salad is filled with tasty ingredients to help beat the winter blues. The Winter Cranberry Salad with Candied Pecans is both crunchy and sweet and covered in a simple red wine vinaigrette.
Despite a very mild winter (yes, I am aware I now live in Charleston, but still even New Yorkers can say it wasn’t all that bad… God speed though North Dakota!) I’ve still made it a point to fill my kitchen with seasonal produce and find cozy meals to continue my journey to healthy eating. Grocery stores and markets alike are often filled with in season as well as out of season foods, so it does require a bit of knowledge when you hit the produce section. The “Winterberry Salad,” containing winter pears and kale in its list of ingredients, is what makes this salad a great choice for those winter months.
It’s simple to prepare and has other beneficial nutrients tossed in for a complete package of health to keep your summer beach season goals in check. And just like that some posts are short and sweet just like this salad. I hope you’ll get a chance to whip one up before those flowers start springing up in the sunshine! Send me a comment below to share you’re favorite winter produce and how you like to prepare it. I’m always on the search for new recipes.
- 10-inch Skillet
- Wooden Spatula
- Parchment Paper
- Rimmed Baking Tray
- Small Mixing Bowl
- 1/4 cup Brown Sugar
- 1/8 teaspoon Salt
- 1/8 teaspoon Ground Cinnamon
- 1 tablespoon Water
- 1/2 cup Pecan Halves
- 4 cups Kale
- 1 tablespoon Extra Virgin Olive Oil
- 1 small Pear sliced
- 1/2 small Beet sliced
- 1/4 cup Dried Cranberries
- 2 teaspoons Chia Seeds
Red Wine Vinagrette
- 2 tablespoons Olive Oil
- 1 tablespoon Red Wine Vinegar
- 2 teaspoons Agave
- 1/8 teaspoon Salt
- 1/8 teaspoon Freshly Cracked Pepper
- Stir the brown sugar, salt, cinnamon, and water together in a skillet and heat over medium heat, stirring continuously, for 1 to 2 minutes until the sugar is dissolved and the mixture begins to bubble.
- Add the pecans to the skillet and toss to coat, cooking for an additional 3 minutes.
- Remove the pecan mixture from the heat and spread the pecans out on a parchment-lined baking sheet to cool.
Red Wine Vinaigrette
- While the pecans are cooling, whisk the vinaigrette ingredients together in a small bowl and set aside.
- Place the kale in a large bowl and pour the olive oil and pinch of salt on top. Using your hands massage the kale leaves until they are coated with the oil. Place the prepared kale on a serving plate.
- Top the kale leaves with the sliced pears and beets, dried cranberries, and sprinkle the chia seeds and candied pecans on top.
- Drizzle the red wine vinaigrette on top of the prepared salad.