Kale Salad with Roasted Pumpkin, Cranpberries

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

Instructions

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.