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KALE SALAD WITH APPLES & TOASTED ALMONDS

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Course Dinner, Lunch
Cuisine plant based, Vegan
Servings 2

Ingredients
  

  • 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
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon ground cinnamon
  • 2 lemons
  • 1 garlic minced

Instructions
 

  • Combine chopped kale with juice of 1 lemon, 1 teaspoon sea salt, 1 tablespoon olive oil and massage. Set aside.
  • Preheat oven to 400 degrees. Line baking sheet with parchment paper.
  • In small bowl combine 1 tablespoon maple syrup, 1/4 teaspoon, cayenne pepper, 1 teaspoon cinnamon, pinch of salt and whisk. Add almonds to mixture and mix.
  • Lay almonds on parchment paper and bake for 10 minutes.
  • 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.
  • To assemble salad place chopped apples and almonds on kale and mix in the dressing.
  • NOTE: Can be made the night before! Store almonds, apples and dressings separately. OPTIONAL: Add 3 tablespoons hemp seeds for an extra protein punch.