Breastfeeding Friendly Vegan Kale Apple Salad
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Learn more →Ingredients
4 servings
For the salad
- ⅓ cup walnuts
- 1 large bunch curly or lacinato kale (about 8 oz), stems removed, leaves torn into bite-sized pieces
- ¼ tsp salt
- 1 large apple, cored and thinly sliced
- ⅓ cup dried cranberries
For the dressing
- 3 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp dijon mustard
- ¼ tsp salt
- ¼ tsp black pepper
- 3 tbsp olive oil
Instructions
- 1
Preheat the oven to 350°F (175°C). Spread the walnuts in a single layer on a baking sheet and toast for 5–7 minutes, until fragrant and lightly golden — watch closely, as they can brown quickly. Remove from the oven and let cool slightly, then roughly chop.
- 2
Place the torn kale leaves in a large mixing bowl and sprinkle with 1/4 tsp salt. Using clean hands, massage the kale firmly for 1–2 minutes until the leaves darken, soften, and reduce in volume by about half.
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