Nutritional Wisdom with Carly Pollack

Super Crunch Salad with Balsamic Apple Vinaigrette

1 tbsp extra virgin olive oil
1/2 tbsp apple cider vinegar
1/2 tbsp balsamic vinegar
1/2 tsp grade B maple syrup
1/2 tsp Dijon mustard
1 clove garlic, minced
1/8 tsp sea salt
black pepper, to taste
1 bunch lacinto kale
1 medium pear, thinly sliced
1/2 cup pomegranate seeds
1/4 cup pumpkin seeds
1.5 tbsp coconut flakes (unsweetened)
1 tbsp hemp hearts
1 tsp black sesame seeds
1 sprinkle cinnamon

In a medium bowl, whisk together the dressing ingredients. Adjust to taste if desired. Remove all of the stems from the kale leaves and compost the stems (or if you are hard core you can save them for smoothies). Finely chop the kale leaves into tiny "shredded" pieces. The smaller the more tender the leaves will feel. Wash and spin dry. Toss the kale in all of the dressing until everything is coated nicely. The kale will reduce in volume substantially. Add the toppings, sprinkle with cinnamon, and serve immediately. Or let the dressing marinate the kale for a half hour or so. This salad is best served fresh, but it will keep chilled in the fridge for a day.

2 Servings