Kale Salad with Pomegranate and Maple Pecans

1. To make Maple Pecans: Preheat oven to 350°F. Combine all ingredients in small bowl, and toss until well coated. Place on parchment-lined baking sheet, and bake 12 minutes, or until toasted and fragrant, stirring occasionally. Let cool to room temperature.

2. To make Vinaigrette: whisk together all ingredients, and season with salt and pepper, if desired.

3. To assemble Salad: Place kale in large bowl; gently massage 3 Tbs. Vinaigrette into leaves to ensure even coverage. Gently toss with apple and pomegranate seeds, and transfer to serving bowl. Top with Maple Pecans and shaved Gouda.

via http://www.vegetariantimes.com/recipe/kale-salad-with-pomegranate-and-maple-pecans/

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