Time: 15 min   Serves: 6



1 (5 oz.) package baby kale, de-stemmed, washed and torn

3 tablespoons olive oil

1 cup Decas Farms dried cranberries

1 cup toasted pine nuts*

1 small pear, thinly sliced

1 (2 oz.) piece Parmesan cheese, shaved**


2 tablespoons lemon juice

3 tablespoons red wine vinegar

2 tablespoons honey

2 cloves of garlic, crushed (or 2-3 tsps minced garlic); optional



1.In a bowl, combine the kale and oil. Season lightly with salt and pepper.  Using clean hands, gently massage the kale for 1 minute.

2.Add the cranberries, toasted pine nuts, and pears.

3.In another bowl, whisk the vinaigrette ingredients until combined.

4.Pour vinaigrette dressing over the salad, toss, top with Parmesan and enjoy!


*Shave Parmesan with a vegetable peeler for thin slices.

**Toast the pine nuts in a dry skillet over medium-low heat for 3 minutes, stirring       frequently until golden and fragrant.