Apple and Kale Salad with Oil Free Maple Mustard Dressing

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.

Dressing

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.

Salad

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.