• 1/4 cup raw pecans (or other nut of your choice such as sliced almonds)

In a small dry skillet, toast the nuts over medium heat for about 3 minutes until golden brown.  Set aside.

• 1 bunch kale (leaves removed from stems and chopped, discard stems)

Add to a large bowl.

• 2 Tbsp olive oil
• 1 Tbsp balsamic vinegar
• 1 Tbsp lemon juice (juice from half of one large lemon)
• 1/4 tsp salt
• 1/4 tsp black pepper

Add to the bowl with the kale.  Use your hands to “massage” the kale for at least a minute — you will notice the kale leaves will turn a brilliant green and begin to get tender, (thanks to the acid in the vinegar and lemon juice, as well as the bit of salt).  Let the salad sit for 5-10 minutes.  (You can also add the dressing to a small bowl or mason jar and stir or shake to combine, then add to the kale).

• 1/4 cup dried cranberries (or raisins or dried currants)
• 1/4 cup parmesan cheese (shredded)

Add to the kale salad along with the toasted nuts.  Toss to combine.