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Apple and Kale Salad with Oil Free Maple Mustard Dressing and Maple Pepper Pecans

serves 6-8

 

Prepare Maple Pepper Pecans

1 1/2 cups pecans

1/3 cup maple syrup

1/2 teaspoon ground mustard powder

1/2 teaspoon fresh ground pepper

pinch Himalayan salt
1. Toss pecans in maple syrup, mustard powder, pepper and salt. Spread the nuts on a non-stick sheet. and dehydrate at 115 until dry and crispy. 5 to 8 hours. Roughly chop pecans.
2. Alternatively you can spread on a parchment lined baking sheet and bake at 350 degrees for 15-20 minutes, stirring once while baking (not raw).
Use right away or store in air-tight container.

 

Prepare Dressing

1 cup cashews, soaked until soft, drained and rinsed

3/4 cup water

1/3 cup maple syrup

1/4 cup plus 1 tablespoon dijon mustard

1/4 cup plus 1 tablespoon raw apple cider vinegar

1/2 lemon juice

2 tablespoons diced shallots
1. Place all ingredients except shallots in a high-speed blender and blend until smooth.
2. Stir in shallots.

 

Prepare Greens

3 medium bunches of kale, de-stemmed and torn into bite-sized pieces

Juice from 1 lemon

sprinkle of salt

4 apples, cored and chopped into 1/2-inch pieces

1 1/2 cup dried cranberries
1. Place kale in a large bowl. Sprinkle with lemon juice and salt. Massage (literally rub it in) the lemon juice and salt into the kale leaves for about 4 minutes.
2. Add chopped apples and dried cranberries. Toss.
3. Add dressing (start with half and then add to your taste) and toss well.
4. Top with pecans and serve.

Discovered on rawmazing.com