Maple Kale Salad

Recipe by Tania Burr

I love maple in salads, and the maple walnuts and kale make for an awesome combination! Kale can be a bit tough, but raw kale softens fairly easily. After you chop it into thin slices, put the kale in a bowl and massage it with the tips of your fingers with some olive oil and salt for about 15 minutes. It should turn a bright green and soften up nicely! You can also choose to saute the kale for this salad. 

4 cups of kale, de-veined and finely chopped (1 medium bunch)
Plain goat cheese to taste
2-4 cups other salad greens (spinach, spring mix, head lettuce) 
2 medium crisp apples, chopped (tartness of a Macintosh is nice) 
2 carrots, grated or in strips
1-2 handfuls of dried cranberries
1 cup maple walnuts

Maple Walnuts:
1 cup of walnuts
¼ cup maple syrup
1 tsp vanilla
1 Tbsp coconut oil

Dressing:
5 Tbsp olive oil
3 Tbsp fresh lemon juice
1/2 Tbsp dijon mustard
1/2 Tbsp maple syrup
1/8 tsp salt
Pepper to taste

Heat coconut oil over medium heat in a frying pan. Add maple syrup, vanilla and a pinch of salt. Let mixture heat until bubbling. Mix in the walnuts with a rubber spatula. Continue to stir as it turns into a thick syrup and coats the walnuts. Remove from heat and allow to cool.  

In a small bowl, whisk all dressing ingredients together. In a large bowl, mix together apple, kale and salad greens. Add dressing while tossing until leaves are desired wetness. Plate the green mixture and top with carrots, candied walnuts, goat cheese and cranberries. Keep remaining dressing in the fridge for your next salad.