Project Description

Dressing

  • 3 Tbsp apple cider vinegar

  • Juice of 1 lemon

  • 2 Tbsp pure maple syrup

  • ½ tsp ground cinnamon

  • pinch fine-grain sea salt

  • 1 Tbsp cold pressed extra virgin olive oil

  • 2 Tbsp unsweetened applesauce

  • 1 tsp fresh ginger, grated

Salad

  • ½ bunch lacinato kale*

  • ½ bunch swiss chard or spinach

  • 1 apple, cored and finely chopped

  • 1/4 cup dried cranberries, chopped

  • Goat cheese to taste

Power Pecans

  • ½ cup pecans, toasted

  • 2 tsp nutritional yeast flakes

  • 3 tsp cold pressed extra virgin olive oil

  • 1/4 tsp fine-grain sea salt

Instructions

  1. Make the Power Pecans: Preheat oven to 300F (150C). Spread pecans in a single layer on a rimmed baking sheet and toast in oven for about 7 minutes, until lightly golden and fragrant. Set aside to cool.
  2. In a small food processor, combine the toasted pecans, nutritional yeast, oil and salt and process until crumbly and well mixed. Set aside.
  3. Make the dressing: Whisk together all of the ingredients in a small blender or processor, or by hand.
  4. Assemble the salad: Wash, dry, de-stem and dry greens. Place kale in the salad bowl and pour on the dressing. With your hands, massage the dressing into the kale leaves until fully coated. Don’t be shy! Get in there! Let stand for about 30 minutes. The kale will marinate and soften. Add remaining salad ingredients and toss well. Sprinkle with Power Pecans just before serving.

*Lacinato kale is sometimes called dinosaur or black kale. Other kinds of kale will work too – the trick is in the massage step!

Morbi vitae purus dictum, ultrices tellus in, gravida lectus.