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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.

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