Kale, apple and pecan salad with maple dressing
- 1 bunch kale, stems removed
- 1/2 cup dried and sweetened cranberries
- 1 Royal Gala apple
- 2/3 cup Pecans
- 1/4 cup white wine vinegar
- 1/4 cup pure maple syrup
- Salt and pepper to taste
- 1/3 cup olive oil
In a toaster oven, toast the pecans at 350 for about 6-8 minutes, or until the nuts are fragrant. Check often to avoid burning the nuts.
Remove the kale stems, and shred very thinly. Slice the apple thinly and chop the cranberries into smaller pieces.
To prepare the dressing, mix the wine vinegar with the maple syrup, add salt and pepper, and slowly whisk in the olive oil.
Toss the kale, apple slices, pecans and cranberry with the salad dressing and serve.