Blissful Kale, Apple & Pecan Salad
By Leora Barak
6 cups kale, chopped
1 organic fuji or gala apple, cored, quartered and sliced thinly
1 cup pecans, caramelized
1/4 cup extra virgin olive oil
3 tbsps maple syrup
1 tbsp freshly squeezed lemon
1 tbsp apple cider vinegar
1/4 tsp salt
Ground pepper to taste
Begin by caramelizing the pecans. Preheat oven to 375F. In a medium bowl, combine 1 tbsp melted coconut oil, 1/2 tsp cane sugar and 1 tbsp maple syrup. Mix to combine. Add pecans, while making sure that they are well coated by the sweet mixture. Spread coated-pecans on parchment-lined pan and bake for 10 minutes. Set aside and allow to cool.
In small bowl, combine all dressing ingredients.
In large salad bowl, add kale, apple and cooled pecans.
Pour dressing over salad and toss well.
This recipe was inspired by the 'Local Market Salad' at this little, quaint restaurant, Bespoke Kitchen, in New York's West Village.