Enjoy this hearty salad on its own for lighter fare, or try it with other recipes like lamp chops by Marcus Samuelsson.
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1 tbsp Grated lemon zest
2 tbsp Fresh lemon juice
3 tbsp Olive oil
1 tbsp Soy sauce
2 tsp Agave nectar
2 Bunches kale
1 tbsp Apple cider vinegar
1 1/2 tsp Salt
1 cup Pecan halves
1 Green apple (cored and very thinly sliced)
1/4 cup Pure maple syrup
2 tbsp Canola oil
1/4 tsp Cayenne
1 Turnip (peeled and grated)
1/2 Medium rutabaga (peeled and grated)
1 Medium carrot (peeled and grated)
2 Scallions (thinly sliced on the diagonal)
2 tbsp Fresh lemon juice
3 tbsp Olive oil
1 tbsp Soy sauce
2 tsp Agave nectar
2 Bunches kale
1 tbsp Apple cider vinegar
1 1/2 tsp Salt
1 cup Pecan halves
1 Green apple (cored and very thinly sliced)
1/4 cup Pure maple syrup
2 tbsp Canola oil
1/4 tsp Cayenne
1 Turnip (peeled and grated)
1/2 Medium rutabaga (peeled and grated)
1 Medium carrot (peeled and grated)
2 Scallions (thinly sliced on the diagonal)
For the Dressing:
Whisk the lemon zest and juice, one tablespoon olive oil, soy sauce and agave nectar together in a bowl. Season with salt and pepper to taste.
For the Salad:
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Place the kale in a large bowl and add remaining olive oil, vinegar, and one teaspoon of the salt.
Gently massage the oil and vinegar into the kale with your hands until the kale starts to wilt, 2 to 3 minutes. Let it sit for 30 minutes at room temperature.
Toss the pecans, apple, maple syrup, canola oil, remaining ½ teaspoon salt and the cayenne in a medium bowl.
Spread out in a single layer on the baking sheet. Bake until the pecans are brown and fragrant, 8 to 10 minutes, stirring frequently. Cool in the pan.
Add the turnip, rutabaga, carrot and scallions to the kale. Toss with the dressing, garnish with the pecans and apple, and serve.
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