This salad is a big favourite at My Grandmas Garden, and we hope that you will enjoy it too!

Please feel free to send us your comments.


2 Tbsp (30 ml) olive oil

1/2 cup (125 ml) pecan halves

2 Tbsp (30 ml) maple syrup

A sprinkle of Sea Salt

8 cups (2 l) kale

1 cup (250 ml) crumbled goat’s cheese

3 Tbsp (45 ml) Olive oil

2 Tbsp (30 ml) balsamic vinegar

A few sprinkles of pepper


In a sauté pan, melt olive oil over medium-low heat. Add the pecans and sauté, shaking the pan often, until pecans give off a fragrance and become lightly toasted. Add the maple syrup, stirring often, so that the pecans become thoroughly coated, then remove from heat. Sprinkle sea salt on the pecans, and allow the pecans to cool.

Put kale in a serving bowl, add the goat’s cheese, and pecans.

Drizzle with olive oil and toss gently.

Add balsamic vinegar and pepper, and toss again and serve.

Makes 4-6 servings


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