Kale Salad

Ingredients

• 8 cups curly kale, shredded
• 2 cups roasted butternut squash, cut into bite-sized pieces
• 2 ounces goat cheese,crumbled
• ½ cup candied pecans, roughly chopped
• ¼ cup dried cranberries
• 1 shallot thinly minced
• 1 tablespoon Dijon mustard
• ¼ cup olive oil
• ¼ cup red wine vinegar
• Kosher salt
• black pepper
• 2 cups pecans
• 1 egg white
• 1 cup sugar, divided
• 1 teaspoon kosher salt
• ½ teaspoon cinnamon
• ⅛ teaspoon cayenne pepper