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Kale Salad with Roasted Pumpkin, Cranberries and Goat Cheese

See original recipe at: heatherchristo.com
kept byJCBM
recipe byheatherchristo.com
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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

See original recipe at heatherchristo.com

 

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