Kale Apple Salad with Maple Toasted Nut Clusters

Crunchy kale apple salad with strips of carrot and maple toasted nut and seed clusters topped with a simple shallot vinaigrette. | Gluten Free + Paleo + Vegan

Nut + Seed Clusters
1 teaspoon coconut oil
2 tablespoons | 17 grams sunflower seeds
2 tablespoons | 18 grams hulled pumpkin seeds/pepitas
2 tablespoons | 12 grams walnuts, roughly chopped
1/4 teaspoon ground nutmeg
1/4 teaspoon smoked paprika
1/4 teaspoon red chili flakes
2 tablespoons | 30 ml maple syrup
Shallot Vinaigrette
1/2 small/medium shallot, minced
2 tablespoons | 30 ml apple cider vinegar
1/2 teaspoon dijon mustard
1 teaspoon | 5 ml maple syrup
1/3 cup | 80 ml extra virgin olive oil
salt to taste
Salad
4-6 cups Tuscan/Lacinato Kale, chopped into bite sized pieces & stems removed
1 tablespoon | 15 ml extra virgin olive oil
2 medium eating apples, thinly sliced (whatever type you like)
1 large carrot, peeled into long strips

View the full recipe at A Saucy Kitchen →