Kale Salad with Green Apple Cinnamon Vinaigrette and Pecan Parmesan

Updated: Mar 29, 2018

Ingredients for the Pecan Parmesan:

¼ tsp. Himalayan salt or sea salt

2 to 3 tsp. extra virgin olive oil

½ cup pecans, toasted

1 ½ tsp. nutritional yeast


Dressing: 2 Tbsp. unsweetened apple sauce

½ tsp. ground ginger

1 Tbsp. grape seed oil or extra virgin olive oil

2 Tbsp. pure maple syrup

½ tsp. ground cinnamon

3 Tbsp. Bragg’s Apple Cider Vinegar with “Mother”

2 Tbsp. plus 1 tsp. lemon juice or (juice from a half lemon)


Assemble: 1 bunch or bundle of kale, stemmed leaves and tear in bit sized pieces.

Add 1 green Granny Smith Apple, cored and cut into bite sized pieces.

¼ cup dried cranberries

1 8-12 oz can mandarin oranges, drained


Directions:

1. Pecan Parmesan: Preheat oven at 300 degrees F or (150 degrees C). In a baking dish spread the pecans in a layer and toast for 7-9 minutes golden and fragrant. Take out of oven set aside and cool.

2. In a food processor, combine the cooled pecans, nutritional yeast, oil and salt and process until combined and crumbly.

3. Dressing: In a small bowl combine the vinegar, lemon juice, maple syrup, cinnamon, oil applesauce and ginger. Wisk together.

4. Assemble Salad: place kale in a large bowl and pour dressing on the kale. Massage leaves until fully coated with hands. Mix in the apple, mandarin orange and cranberries. Allow to stand and or refrigerate for 30 minutes. When ready to serve sprinkle in pecan Parmesan.

Prep time: 20 minutes. Cook time: 7 to 9 minutes. Serves: 4 to 6.

Grain-free, gluten-free and soy-free.

A great salad to be enjoyed anytime of the year.

Pair it with a great piece of grass fed beef, cage free poultry or with your favorite seafood. Mine is wild caught Alaskan King Salmon.

Add a blessing and enjoy!!

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