Crunchy Salad with Satsuma Vinaigrette - Paula Deen

Ingredients

• 3 cups thinly sliced lacinato kale (about ½ bunch)
• 2 cups thinly sliced Brussels sprouts (about ½ pound)
• 1 cup thinly sliced red cabbage
• 1 cup satsuma segments
• ½ cup chopped toasted pecans
• ¾ teaspoon Kosher salt, divided
• ¼ cup fresh satsuma juice
• 1½ tablespoons red wine vinegar
• ½ teaspoon sugar
• ½ teaspoon ground black pepper
• 3 tablespoons Canola oil