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Roasted Vegetable and Kale Salad with Cranberries

Roasted Vegetable and Kale Salad with Cranberries

2-3 cups roasted root vegetables (see recipe)

1 cup walnut halves

¼  cup pure maple syrup

1 tsp sea salt

1 tsp fresh cracked pepper

4 packed cups kale, (washed, thick stems removed, torn into bite-sized pieces)

½ cup dried unsweetened cranberries

Optional: ¼ cup cashew cheese or a diced avocado

Blend or whisk the following ingredients to make the dressing:

6 tbsp apple cider vinegar

1 tbsp fresh lemon juice

2-3 tbsp honey or maple syrup

½ tsp Dijon mustard

1 garlic clove grated

A pinch of sea salt

¼ cup extra virgin olive oil

 

Prepare roasted vegetables according to the recipe. 

To toast walnuts:  Add the walnut halves to a small frying pan over medium heat. Let them cook until they are fragrant and start to brown in places, shaking the pan frequently. Pour the maple syrup over the walnuts and sprinkle with sea salt and fresh cracked pepper. Let them cook, stirring constantly, until the maple syrup has almost evaporated, about 1 minute. Remove the walnuts from the pan and place them on a piece of parchment paper, separating them from each other as much as possible.

Add the kale, candied walnuts, cranberries to a large bowl and mix. When the roasted veggies come out of the oven let them cool slightly then add them to the bowl.  If you have pre-cooked the veggies, warm them before serving. Once ready to serve add the dressing and toss well so that everything is coated.

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