INGREDIENTS
8 cups
curly kale
2 cups
roasted pumpkin
2 oz
goat cheese
1/2 cup
candied pecans
1/4 cup
cranberries
1 serving
shallot vinaigrette
1
shallot thinly
1 tbsp
dijon mustard
1/4 cup
olive oil
1/4 cup
red wine vinegar
1 serving
kosher salt and pepper