Strawberry Kale Salad

Ingredients

• 6 cups chopped curly kale
• 2 cups fresh strawberries, hulled and sliced
• 2 cups red grapes, halved
• 1 15 oz can chickpeas, drained and rinsed
• ½ cup crumbled feta
• ¾ cup pecans, chopped

Dressing

• 1 cup fresh raspberries
• 2 Tablespoons honey, or maple syrup
• 2 Tablespoons red wine vinegar
• ¼ cup olive oil
• 1 Tablespoon shallot, chopped
• ¼ teaspoon sea salt
• ¼ teaspoon ground black pepper

Instructions 

1. Preheat oven to 350°F. Add pecans to a baking sheet and place in oven to toast. Stir pecans after 5 minutes. Allow to toast about 5 minutes longer or until the pecans are golden and fragrant. Remove from oven and allow pecans to cool. Set aside.
2. While nuts are roasting, making dressing by adding all the ingredients into a blender and blending until creamy and smooth. 
3. Place kale in a large mixing bowl, top with strawberries, grapes, chickpeas, feta and pecans.
4. Drizzle raspberry vinaigrette dressing over salad and toss or portion the salad and pass around the dressing to serve.