Ingredients
For the salad
- 1/4 cup slivered almonds
- 6 cups kale torn into bite sized pieces
- 1/3 cup dried cranberries
- 1 cup apple diced
- 1/4 cup goat cheese crumbled
- Pinch of salt
For the dressing:
- 1 tablespoon apple cider vinegar
- 1 tablespoon orange juice
- 1/2 tablespoon maple syrup
- 1 teaspoon tahini
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon orange zest
- 2 tablespoons olive oil
- Pinch of salt
Instructions
- Preheat your oven to 400 degrees Fahrenheit and spread the almonds on a small baking sheet.
- Bake until golden brown, about 5 minutes.
- In a large bowl, mix together all the salad ingredients, including a pinch of salt.
- In a small bowl, whisk together all the dressing ingredients except the oil.
- While constantly whisking, stream in the oil until well mixed.
- Pour the dressing over the salad and stir well. The salad is best if covered and refrigerated for at least 2 hours to develop flavors, but can be eaten right away!
- DEVOUR!
