Kale and Mandarin Salad with Candied Nuts

Ingredients

• Candied Nuts:

  • ¾ cup (180 ml) sugar
  • 3 tablespoons (45 ml) water
  • 1 cup (240 ml) toasted pecans
  • 3 tablespoons (45 ml) whisky
  • 1 teaspoon (5 ml) baking soda

• Kale Salad:

  • 1 teaspoon (5 ml) Dijon mustard
  • 2 tablespoons (30 ml) honey
  • 2 tablespoons (30 ml) balsamic vinegar
  • ¼ cup (60 ml) avocado oil
  • 2 cups (470 ml) kale, stemmed and torn
  • ½ cup (120 ml) sliced cucumber
  • 1x 9-ounce (284 ml) can Mandarin orange segments, drained
  • ½ cup (120 ml) feta, crumbled
  • Candied Nuts, roughly chopped

Method

• For the Candied Nuts:

  • In a saucepan over medium-high heat, combine the sugar and water. Allow to melt, swirling occasionally, until turning amber, 4-5 minutes.
  • Add the nuts and stir with a rubber spatula to coat. Add the whisky, stir again, and allow to cook, 1-2 minutes.
  • Remove the pan from the heat and add the baking soda, noting that the mixture with foam and rise. Stir with a rubber spatula to incorporate. Turn the mixture out onto a lined baking sheet and set aside to cool.

• For the Kale Salad:

  • In a large bowl, whisk together the Dijon, honey, vinegar, and avocado oil. Add the kale, toss to coat, and allow to marinate at room temperature for 20 minutes.
  • Add the cucumber, Mandarins, feta, and Candied Nuts to the kale, toss well to combine and serve immediately.