By Natalie Perry from Perry’s Plate.
- FOR THE SALAD:
- 6 ounces, weight shredded kale
- ½ Small lemon, juice
- 1 tbsp extra virgin olive oil
- 6 ounces, weight Shredded vegetables, such as Brussels sprouts, cabbage, carrots
- 2 Medium apples, cored and diced
- 1-½ cup Candied pecans (see note)
- 4 ounces, weight Crumbled goat cheese
- 1-½ cup Roasted butternut squash (see note)
- ½ cups Pomegranate arils
- FOR SCREWING:
- ½ cups Red wine vinegar
- 4 teaspoons Whole Grain Or Dijon Mustard
- 4 teaspoons Pure maple syrup
- ¼ teaspoons Sea salt
- ¼ teaspoons Ground black pepper
- ½ cups extra virgin olive oil
Place the grated kale in a very large bowl. Add lemon juice and extra virgin olive oil. Use your hands to massage the lemon juice and olive oil into the greens, about a minute or so. The greens should wilt slightly and take on a dark green color.
Add the other shredded vegetables/greens to the bowl along with the chopped apple and pecans.
do it dressing by combining all dressing ingredients in a lidded glass jar or canning jar. Shake vigorously for 30 seconds then pour over salad. Mix well.
Add crumbled goat cheese, butternut squash and pomegranate arils on top. Serve.
• To make the candied pecans, put the pecans in a small skillet with 1 tablespoon of pure maple syrup and 1 tablespoon of old-fashioned mustard. Cook over medium-low heat until nuts are toasted and sticky, 5-6 minutes. There should be no liquid left in the pan. Add a pinch of salt and remove from pan to cool before adding to salad.
• To make roasted butternut squash, place the squash on a small baking sheet. Toss with 1 tablespoon avocado oil and a pinch or two of sea salt. Roast at 425ºF until golden and tender, about 15-20 minutes.