Apple and Kale Salad with Oil Free Maple Mustard Dressing


Loads of flavor and texture


Maple Pepper Pecans

1 1/2 c pecans
1/3 c maple syrup
1/2 tsp ground mustard powder
1/2 tsp fresh ground pepper
pinch sea salt

1. Toss pecans in maple syrup, mustard powder, pepper and salt. Spread the nuts on a non-stick sheet and dehydrate at 115 until dry and crispy. 5 to 8 hours. Roughly chop pecans.

2. Alternatively you can spread on a parchment lined baking sheet and bake at 350 degrees for 15-20 minutes, stirring once while baking (not raw).

*If you are not going to use these right away, put in an air-tight container.


1 cup cashews, soaked until soft, drained and rinsed
3/4 c water
1/3 c maple syrup
1/4 c plus 1 tablespoon dijon mustard
1/4 c plus 1 tablespoon raw apple cider vinegar
1/2 lemon, juice from
2 TBSPdiced shallots

Place all ingredients except shallots in high-speed blender and blend until smooth.

Stir in shallots.


3 medium bunches of kale, de-stemmed and torn into bite-sized pieces
1 lemon, juice from
sprinkle of salt
4 apples, cored and chopped into 1/2-inch pieces
1 1/2 c dried cranberries

1. Place kale in large bowl. Sprinkle with lemon juice and salt. Massage the lemon juice and salt into the kale for about 4 minutes.

2. Add chopped apples and dried cranberries. Toss.

3. Add dressing (start with half and then add to your taste) and toss well.

4. Top with pecans and serve.


lots of great recipes on the Rawmazing website, check out the others they have