Cranberries, goat cheese and pecans, oh my!  I found this recipe originally on Pinterest and it looked so good I had to try it.  I think I may have tweaked it slightly but it was so long ago I honestly can’t remember.

The candied pecans were amazing.  So easy to make and they were delicious on the salad and on their own.  I am going to make some more for Christmas snacking.

Here is the link to the website Heather Christo where I found the original recipe.  I have to say thank you to this lady for the recipe for both the salad and the pecans, they are keepers!  I basically recap her recipe here, but for the details and the pecan recipe visit her site.

This was a large bunch of curly kale (6-8 cups), washed, dried and chopped.  I diced (bite sized pieces) and roasted a small pumpkin sprinkled with a little salt and pepper (it was a pie pumpkin), and Evie made the shallot dressing by whisking together a finely minced shallot, 1tbsp Dijon mustard and 1/4 cup of each olive oil and red wine vinegar and a pinch of salt and pepper to taste.

The recipe for the pecans can be found on Heather’s link.  I halved the recipe because I didn’t have that many pecans.  But it is sooo worth it to make the full batch.

Then I tossed the kale with the dressing, arranged crumbled goat cheese, cranberries, roasted pumpkin and pecans over the top.  It was amazing, one of the best salads that I have ever had and it looked so pretty too.  Perfect for the holidays.