A Killer Kale Salad

After the first bite, I was sold.

This salad is one of the recipes that I make most often for myself. I like to make a huge batch at the beginning of the week and slowly chip away at it, adding in extra ingredients like chickpeas or quinoa. Honestly, the best part about this salad is that it actually tastes better the next day because the longer the kale marinates in the dressing, the more tender it becomes.

There are several aspects of this creation that amaze.

First, this salad is a masterpiece in both the flavor and texture departments. The finely chopped greens become incredibly tender when subtly dressed. The sweetness of dried cranberries balances the bitterness of the kale, and crisp apples add a fresh, bright addition. Secondly, I want to put this dressing on everything and you will too. And while the aforementioned ingredients are all well and good, it’s the maple pepper pecans that turn the whole shebang into a true treat.

Now’s the time to try this.


Apple and Kale Salad with Maple Mustard Dressing and Maple Pepper Pecans
(modified from rawmazing.com)

Maple Pepper Pecans
3/4 cup raw pecans
3 tbsp. pure maple syrup
1/2 teaspoon dijon mustard
1/4 teaspoon fresh ground pepper
pinch Himalayan salt

Toss pecans in maple syrup, dijon mustard, pepper and salt. Spread the nuts on a parchment lined baking sheet and bake at 350 degrees for 15-20 minutes, stirring once while baking. If you are not going to use these right away, let cool and put in an air-tight container.

1/2 cup cashews, soaked until soft, drained and rinsed (about 1 hour)
1/3 cup water (more to reach desired consistency)
3 tbsp. pure maple syrup
2 tablespoons dijon mustard
2 tablespoon raw apple cider vinegar
1/2 lemon, juice from
1 small clove garlic
Place all ingredients in a high-speed blender and blend until super smooth and creamy. Yum!

1 large bunch Lacinato kale, de-stemmed and chopped into bite-sized pieces (about 6 cups gently packed)
1/2 lemon, juice from
sprinkle of salt
1 apple, cored and chopped into 1/2-inch pieces
1/2 cup dried cranberries

Place kale in large bowl. Sprinkle with lemon juice and salt. Massage the lemon juice and salt into the kale for about 4 minutes. (Friends, don’t skip this part!) Add chopped apples and dried cranberries. Toss. Add dressing (start with half and then add to your taste) and toss well. Top with pecans and serve.

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