A beautiful kale salad with pomegranates and pecans and a simple, easy apple cider vinaigrette. The perfect side salad to your holiday meal.
In a small jar, combine apple cider vinegar, olive oil, and maple syrup. Whisk or shake vigorously to mix.
Place kale in a large salad bowl. Pour dressing over kale and toss to coat. Let the kale sit for 10 to 20 minutes, the acidity in the dressing helps to soften the greens.
To toast pecans, heat a pan over medium heat. Add pecans to the un-oiled pan. Stir or shake constantly to prevent pecans from burning. Heat for 2 to 3 minutes until pecans are lightly browned and fragrant. Immediately remove from heat and let cool.
When kale is tender, add pecans, pomegranate seeds and chevre. Toss to combine and serve.