Maple Kale Salad with Cranberries and Blue Cheese

• servings: 4 servings
• active time: 20 minutes
• total time: 20 minutes

Ingredients

1 large bunch kale (about 6 cups, stems removed, leaves finely chopped)

1 medium pink lady apple, unpeeled, finely sliced (see note 1)

½ small red onion, finely sliced

½ cup (85 g) dried cranberries

½ cup (50 g) toasted pecans, roughly chopped (see note 2)

75 g (2¾ oz) blue cheese, crumbled

3 tbsp olive oil

2 tbsp maple syrup

1 tbsp dijon mustard

2 tbsp apple cider vinegar

½ tsp garlic powder

Sea salt flakes, to taste

Cracked black pepper, to taste

Directions

Prepare the dressing

– In a small bowl or jar, whisk together the olive oil, maple syrup, mustard, apple cider vinegar and garlic powder. Season with salt and black pepper to taste.

Prepare the kale

– Place the chopped kale in a large mixing bowl. Pour half of the dressing over the kale.

Use your hands to massage the dressing into the kale for 1–2 minutes until the leaves are softened and reduced in volume.

Assemble the salad

– Add the apple slices, red onion, dried cranberries, toasted pecans and crumbled blue cheese to the kale.

Drizzle with the remaining dressing and toss gently to combine.

Serve

– Serve immediately or refrigerate for up to 4 hours before serving. For the best texture, add the pecans just before serving.

Nutrition

• Calories: 386
• Total Fat: 26.3 g
• Saturated Fat: 5.9 g
• Trans Fat: 0 g
• Cholesterol: 14.1 mg
• Sodium: 906.6 mg
• Total Carbohydrate: 34.9 g
• Dietary Fiber: 4.7 g
• Total Sugars: 26.2 g
• Protein: 6.7 g