*Serves 8–10
This salad keeps well and is great for leftovers the next day! Add some greens to your Christmas dinner, or bring something healthy to the office potluck. With the applesauce and maple syrup in the dressing, plus the dried cranberries, there is a sweetness to this salad that even our kids will eat this salad.
Ingredients
Pecan Parmesan
- 1/2 cup pecans
- 1.5 tsp nutritional yeast
- 3 tsp olive oil
- Pinch sea salt
Instructions
In a food processor mix all ingredients together and process until crumble and combined.
Salad Dressing
- 1/3 cup Apple cider vinegar
- ¼ cup lemon juice
- ¼ cup maple syrup
- 1 Tsp cinnamon
- Pinch sea salt
- ¼ cup olive oil
- ¼ cup apple sauce
- 1–2 tsp minced ginger
Mix all ingredients together in a mason jar and shake well.
Salad
- 2–3 large bunches of kale destemmed and torn or cut into bite-sized pieces
- 1 large apple cored and finely chopped
- ½ cup dried cranberries
- ¾ cup pomegranate arils (fresh or frozen)
To assemble the salad
Place the kale in a large bowl and pour on half of the dressing.
Using your hands, massage the dressing into the kale leaves until fully coated to allow the kale to soften. If requires more dressing add more and continue to massage.
Add the pomegranate seeds, chopped apple and dried cranberries.
Sprinkle the pecan parmesan over the salad when ready to serve.
(Original recipe from Angela Liddon has been modified)
