Recipe: Kale Salad with Roasted Pumpkin, Cranberries and Goat Cheese

INGREDIENTS

8 cups

shredded curly kale

2 cups

roasted pumpkin, cut into bite sized pieces,

2 oz

goat cheese, crumbled

1/2 cup

candied pecans , rough chopped

1/4 cup

dried cranberries

Shallot Vinaigrette

shallot thinly minced

1 tbsp

Dijon mustard

1/4 cup

olive oil

1/4 cup

red wine vinegar

Kosher salt and black pepper