KALE SPROUT SALAD

This is more of a summer or autumn kind of recipe, but I saw some good organic kale, strawberries, and brussel sprouts at the store and couldn’t help myself!

Vegan, WFPB

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Ingredients

• small bunch of fresh kale, deveined and chopped

• 8-10 brussel sprouts, sliced thin

• 1 organic honey crisp apple, seeded and sliced

• 8-10 organic strawberries, sliced

• 1/4 c pepitas

• 1/4 c goji berries (or dried cherries)

• 1/4 c raw pecans, chopped (or raw sliced almonds)
  

  Dressing:

• 1/2 c organic apple cider vinegar (with mother)

• 1 t dijon mustard

• 1 garlic clove, minced

• 1-2 T pure maple syrup (sweeten to your liking)

• 1/4 t Himalayan pink salt

• crushed black pepper

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Directions

Combine all of the fruit, veg, nuts, and seeds in a large bowl. Add all of the dressing ingredients to a jar and shake well to combine. Drizzle as much over the salad as you’d like and toss. Keeps in the fridge for 1-2 days.