Recipe type: Lunch, Dinner
Cuisine: Vegan, plant based
Serves: 2
  • 1 bunch curly kale (or red curly kale)
  • 3 Tablespoons olive oil
  • 2 Fuji apples, chopped
  • 1 cup almonds
  • 2 tablespoons maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon sea salt
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon ground cinnamon
  • 2 lemons
  • 1 garlic, minced
  1. Combine chopped kale with juice of 1 lemon, 1 teaspoon sea salt, 1 tablespoon olive oil and massage. Set aside.
  2. Preheat oven to 400 degrees. Line baking sheet with parchment paper.
  3. In small bowl combine 1 tablespoon maple syrup, ¼ teaspoon, cayenne pepper, 1 teaspoon cinnamon, pinch of salt and whisk. Add almonds to mixture and mix.
  4. Lay almonds on parchment paper and bake for 10 minutes.
  5. Make dressing. In a small bowl combine 2 tablespoons olive oil, minced garlic, 1 tablespoon maple syrup, 2 tablespoons, apple cider vinegar, juice of 1 lemon and whisk.
  6. To assemble salad place chopped apples and almonds on kale and mix in the dressing.
  7. NOTE: Can be made the night before! Store almonds, apples and dressings separately. OPTIONAL: Add 3 tablespoons hemp seeds for an extra protein punch.
Recipe by Marissa Rodriguez Lifestyle at https://marissarodriguez.com/kale-salad-with-apples-toasted-almonds/