Kale Salad with Pomegranate Recipe Gluten-free, dairy-free (casein-free),
hypotoxic and vegan

ORGANIC INGREDIENTS

• 150 g (6 cups) kale (only leaves, no stems, finely chopped)
• 1/2 yellow pepper, cubed
• 2 celery stalks, cut into small cubes
• 1 French shallot, very finely chopped
• 1 large orange, peeled and cut into pieces
• Pomegranate seeds

Dressing:

• 45 ml (3 tbsp) olive oil
• 45 ml (3 tbsp) freshly squeezed orange juice
• 30 ml (2 tbsp) maple syrup
• 15 ml (1 tbsp) balsamic vinegar
• 15 ml (1 tbsp) lime juice, freshly squeezed
• 1 ml (1/4 tsp) ground cinnamon
• 3 pinches ground clove
• 1 ml (1/4 tsp) salt
• Pepper, to taste

Maple nuts:

• 75 g (3/4 cup) coarsely chopped walnuts, as desired (pecans or Grenoble)
• 30 ml (2 tbsp) maple sugar
• 30 ml (2 tbsp) maple syrup
• 10 ml (2 tsp) light olive oil
• 1 ml (1 tsp) ground cinnamon
• 1 ml (1/4 tsp) ground nutmeg
• A pinch of salt

PREPARATION

Salad:

1. Place the kale in a large bowl.
2. Using a fork, beat together the dressing ingredients, then pour over the kale.
3. With your hands, massage the kale leaves to allow them to soften and absorb the dressing.
4. Add the other salad ingredients and mix well. Adjust seasoning to taste (salt, pepper and spices).
5. Refrigerate for a minimum of two hours to allow all flavours to seep in.
6. When ready to serve, sprinkle each serving with some maple nuts.

Keeps for 24 hours in the refrigerator.

Maple nuts:

1. In a bowl, combine all ingredients.
2. Place in a frying pan. Cook over medium-low heat, stirring constantly, until the nuts are well coated and the mixture has started to caramelize (it's quick, because the maple syrup will evaporate), so about 2 minutes.
3. Allow to cool and store in an airtight container.