2tablespoonsspiced apple jamor 1 tablespoon maple syrup
Juice of half a lemon
3tablespoonsextra virgin olive oil
1small clove of garlicminced
1/2teaspoonof sea salt
freshly grated black pepper
for the salad:
4cupschopped kaleabout one bunch, stems removed
1/2a small bul of fennelthinly sliced
1tart applecored and thinly sliced, half moons
1/4cuptoasted and salted pumpkin seeds
1/4cupcrumbled feta cheeseoptional
Soak cashews in warm water for at least 30 minutes, drain.
Place cashews and all dressing ingredients, except water, into a blender or the small bowl of a food processor fitted with an S-blade. Blend until smooth and creamy. Add water, start with 2 tablespoons, then adding more as needed, blending between each addition, until desired consistency is reached. Taste for salt, add more if needed.
Toss together salad ingredients, along with dressing in a large salad bowl. Toss at least 30 minutes before serving. Salad will keep, dressed, for a couple of days if refrigerated.
The salad will stay crisp for a day or two if refrigerated. However, the garlic will become stronger and more pungent as it sits. If you want this salad for lunches over a couple of days, you may want to reduce the garlic.I'ved used my homemade apple pie jam in this recipe, you can substitute apricot jam, red pepper jelly or marmalade.
Apple and Kale Salad with Sweet Apple Dressing https://www.infinebalance.com/apple-and-kale-salad/