Raw Kale Salad with Root Vegetables



Ingredients

  1. Salad:

    2. * 2 12oz bunches kale, stems removed, leaves cut into thin strips or chiffonade * 2T olive oil * 1T apple cider vinegar * 1 1/2t salt, divided * 1c whole pecans * 1/4c pure maple syrup * 2T canola oil * 1/4t cayenne pepper * 1 medium turnips, peeled and grated (1c) * 1/2 medium rutabaga, peeled and grated (1c) * 1 medium carrot, grated (1/2c) * 2 green onions, cut thin on diagonal

  2. Dressing:

    3. * 2T lemon juice * 1T grated lemon zest * 1T olive oil * 1T soy sauce * 2t agave nectar


Directions

  1. Salad:

    2. Place kale in a large bowl, and pour olive oil, vinegar, and 1t salt over top. Gently massage mixture into kale about 2-3 minutes by hand, or until kale starts to wilt. Let rest 30 minutes. Preheat oven to

  2. Line baking sheet with parchment paper. Toss together pecans, maple
    3. syrup, canola oil, remaining 1/2t salt, and cayenne in medium bowl. Spread nut mixture in single layer on prepared baking sheet; bake 8-10 minutes, or until pecans are brown and fragrant, stirring frequently. Cool in pan.
  3. Dressing:

    4. While together dressing ingredients in a bowl. Season with salt and pepper, if desired. Stir turnip, rutabaga, carrot, and green onions into kale mixture. Toss with dressing. Garnish with pecans.