• Shelly Valinttine

Apple and Kale Salad with Oil Free Maple Mustard Dressing and Maple Pepper Pecans

Serves 6-8

Maple Pepper Pecans

1 1/2 cups pecans

1/3 cup maple syrup

1/2 teaspoon ground mustard powder

1/2 teaspoon fresh ground pepper

pinch Himalayan salt

1. Toss pecans in maple syrup, mustard powder, pepper and salt. Spread the nuts on a non-stick sheet and dehydrate at 115 until dry and crispy. 5 to 8 hours. Roughly chop pecans. 2. Spread on a parchment lined baking sheet and bake at 350 degrees for 15-20 minutes, stirring once while baking. Note: If you are not going to use these right away, put in an air-tight container.


1 cup cashews, soaked until soft, drained and rinsed

3/4 cup water

1/3 cup maple syrup

1/4 cup plus 1 tablespoon dijon mustard

1/4 cup plus 1 tablespoon raw apple cider vinegar

1/2 lemon, juiced

2 tablespoons diced shallots

1. Place all ingredients except shallots in high-speed blender and blend until smooth. 2. Stir in shallots.


3 medium bunches of kale, de-stemmed and torn into bite-sized pieces

1 lemon, juiced

sprinkle of salt

4 apples, cored and chopped into 1/2-inch pieces

1 1/2 cup dried cranberries

1. Place kale in large bowl. Sprinkle with lemon juice and salt. Massage the lemon juice and salt into the kale for about 4 minutes. 2. Add chopped apples and dried cranberries. Toss. 3. Add dressing (start with half and then add to your taste) and toss well. 4. Top with pecans and serve.

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