Your whole food, plant-based life.

Apple and Kale Salad with Oil Free Maple Dijon Dressing

When our CSA box arrived, full of kale and apples, this lovely fall salad almost created itself. I knew I had a hit when my daughter, her best friend and her boyfriend came to town and devoured the entire bowl in one sitting! It’s all fall with maple syrup, cranberries and apples. Maple pepper pecans are the perfect topping and add a great crunch. I am going to be serving this as one of the dishes on Christmas!


Kale Apple Salad with Maple Pepper Pecans


Make sure you don’t skip the first step of massaging the kale with lemon juice and salt. It softens the kale but most importantly, it removes the bitter edge. It’s like magic! This salad will hold well for a couple of days. You may have a little dressing left over, but I am sure you will find a use for it! If not, it will freeze well while it waits for the next salad!

Instead of using oil in the dressing, we are using a cashew cream. Let’s face it. Getting our calories from whole foods instead of processed foods is always a better choice. So, I decided this dressing would be a whole food dressing.

Did you know that cashews have a lower fat content than most other nuts? They have antioxidants and fiber. They are a good source of copper, phosphorus, magnesium, manganese, and zinc. And they have been shown to help fight heart disease! Now, why wouldn’t we choose that over oil?

Enjoy this recipe and I hope you are having a wonderful holiday season!

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  1. Tamara wrote on February 13, 2015

    This salad was absolutely delicious!!! Everything about it was amazing. It even won over some non-greens type of people. I have given this link out to many, and will make it again and again. It actually has me craving Kale! And AnnaLaura Brown, I am not a huge mustard fan so I know what you mean, but this did not have a mustardy flavor at all.


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