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BY ALESSANDRA TAYLOR I hope you enjoy this healthy side as much as my family does! Happy Holidays, Alessandra D R E S S I N G I N G R E D I E N T S : 2 medium bunches de-stemmed lacinato/dinosaur kale, finely chopped 3 large garlic cloves 1/4 cup fresh lemon juice 2 tablespoons extra-virgin olive oil 1/2 teaspoon fine sea salt 1/4 teaspoon freshly ground black pepper (to taste) 1/4 dried sweetened cranberries, for garnish P EC A N PA R M I N G R E D I E N T S : 1 cup pecan halves 1 tablespoon nutritional yeast 1 tablespoon extra-virgin olive oil 1/4 teaspoon onion powder 1/4 teaspoon fine sea salt • Instead of a mini processor, you can chop/whisk the dressing and pecan "Parmesan" by hand. • Toast the pecans prior on 300 for 8 minutes (optional). • For a nut-free version, try using breadcrumbs instead of pecans. • In the past, I've tried letting this salad sit overnight in the fridge and I greatly prefer the flavor of the salad served the day of, so I don't recommend making this salad the day before and letting it sit in the fridge overnight. Alessandra is the founder of aTayloredHealth. She is a Board Certified Nutrition Specialist and a Diplomate of the American College of Lifestyle Medicine. D I R EC T I O N S 1 . Remove the stems from the kale and discard. Finely chop the kale leaves, the smaller, the better. (You may freeze stems and save for smoothies) 2 . Wash the kale and spin dry. Place dried kale into a large bowl. 3 . For the dressing: In a mini food processor, process the garlic until minced. Now add the lemon, oil, salt, and pepper and process until combined. Adjust to taste, if desired. Pour the dressing onto the kale and mix it into the kale with your hands or toss with spoons. Keep mixing for about 1 minute to ensure everything is coated perfectly. For the Pecan Parmesan: 1 . Add the pecans into the processor and process until the pecans are the size of peas or a bit larger. Now add in the nutritional yeast, oil, and salt and process again until it has a coarse crumb texture. Be sure not to over process-we still want a nice crunch. 2 . Sprinkle the Pecan Parmesan all over the salad. Toss on a handful or two of dried cranberries. Wrap and place in the fridge for 30 to 60 minutes to soften, or you can simply enjoy it right away. About the Specialist Fun Fact Tips HOLIDAY PECAN KALE SALAD With holidays here I wanted to share a health-forward and delicious salad that will make for the perfect side to your holiday menu! This Holiday Pecan Kale Salad features a cool weather crop-kale, accompanied by festive pecans and cranberries. It's sure to be a holiday delight and I just love when a dish provides a beautiful extended color, texture, and taste to the table. This salad does exactly that! Kale is best enjoyed as an autumn or winter crop because the leaves are sweeter when they mature in cooler weather. VUE ON | WELLNESS 26 VUENJ.COM

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