6oz.shredded vegetablessuch as Brussels sprouts, Cabbage, Carrots
2medium applescored and diced
1 1/2c.candied pecans
4oz.crumbled goat cheese
1 1/2c.roasted butternut squash
1/2c.pomegranate arils
TO MAKE THE DRESSING:
1/2c.red wine vinegar
4tsp.whole grain or dijon mustard
4tsp.pure maple syrup
1/4tsp.sea salt
1/4tsp.ground black pepper
1/2c.extra-virgin olive oil
Instructions
Wash and dry all produce.
Place the shredded kale into an oversized salad bowl. Add the lemon juice and olive oil. Gently mix these ingredients together with your hands to distribute the lemon juice and olive oil into the greens. The greens should wilt slightly and take on a deep green color.
Add the other shredded vegetables to the bowl.
Add the chopped apple and pecans.
Prepare the dressing by combining all of the dressing ingredients in a jar or bottle with a lid. Shake vigorously for 30-45 seconds and then pour it over the salad. Mix well.
Add the butternut squash, crumbled goat cheese, and pomegranate arils on top.