This is a twist of a recipe I created in December 2012. I typically make some kind of large salad for my hubby on his birthday, which is on Christmas. I wanted to stay within the season and use seasonal items as much as possible. So here’s a simple and delicious salad the whole family will enjoy.
Ingredients
3 bunches of curly leaf kale
5-10 Granny Smith apples, peeled, cored and sliced
1 cup pecans, roughly chopped
1/2 cup dried cranberries
1/2 cup dried currents
2 TBSP ginger turmeric vinegar
1 TBSP coconut amino
1 TBSP maple syrup
1-2 TBSP culinary argan oil
salt and pepper to taste
Directions
Wash and dry kale throughly. Remove hard middle stem from each kale leaf and set aside. Wash, peel, core and slice apples. Keep apples soaked in water with lemon to keep them from turning brown. Next, roughly tear or rough chop kale and place in large bowl and set aside.
In a small mixing bowl, add vinegar, coconut amino, maple syrup and oil and mix well. Add this mixture to kale and massage mixture into kale to ensure it’s well coated. Next add apples, pecans, cranberries and currents. Salt and pepper to taste and give salad a nice toss so that everything is evenly coated. Cover and chill about 30 minutes and serve immediately.
Aly in the Kitchen 