✤1 large bunch of kale, chopped into small pieces (~124g)
✤1 sweet apple, chopped into bite-sized pieces (~195g)
✤1 med bulb of fennel, sliced very thinly (~130g)
✤3 oz goat cheese, crumbled
✤1/3 cup (~53g) dried cranberries
✤1/4 cup (30g) pepitas
✤1/4 cup olive oil
✤1 tsp lemon zest
✤2 tbsp lemon juice
✤1 tbsp maple syrup
✤2 tsp (10g) Dijon mustard
✤ salt & pepper, to taste
❖In a skillet over med-low heat, toast the pepitas, tossing often, until fragrant and starting to make popping noises, 5-8 min. Let cool.
❖In a large serving bowl, combine kale & pinch of salt and massage leaves by scrunching until darker in color and fragrant. Add the apple, fennel, goat cheese & dried cranberries.
❖In a small bowl, whisk together the dressing ingredients until emulsified.
❖Add cooled pepitas to salad, then top with dressing. Toss everything together and let rest 10 min.
❖Store in fridge for a couple days.
