Fall is the perfect time to enjoy leafy green salads packed with seasonal vegetables. This kale crunch salad recipe is one of my favorites – it's easy to make, flavorful, and healthy. The recipe calls for crunchy apples, dried cranberries, and toasted pecans.
Toast the pecans: in medium heat for a couple of minutes until fragrant; remove from heat.
Make the salad dressing: in a small bowl, combine the olive oil, apple cider vinegar, balsamic vinegar, lime juice, maple syrup, Dijon mustard, garlic powder, salt, and freshly ground pepper to taste.
Place the kale in a serving bowl and massage the kale to make it tender, then add the spinach and pour over the dressing. Let the salad sit for a few minutes, then toss in the toasted pecans and cranberries and any other add ins you like. Serve.
Optional stir-fry tofu: if adding tofu to your salad. Cut your firm tofu into large slices, then add one tablespoon of dressing into a skillet on medium-high heat for each tofu slice. Stir fry on each side for 2 ½ minutes, a total time 5 of minutes.
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Notes
The Apple Mustard Dressing yields ½ cup.Tofu is included in Nutritional Card values.If you don't include the Tofu, the Nutrition Calculations change as follows:Total calories (per serving):295 calories29 grams carbohydrates 4 grams proteinIf following a raw diet, just skip toasting the pecan nuts.