Servings: 3-4

 

Although my mom is an amazing cook, growing up, salads and salad dressings were pretty basic in our home, nothing too fancy, just the basic veggies and greens tossed in an oil and vinegar or oil and lemon dressing. The concentration was always on the main course. I on the other hand, love experimenting with salad dressings, the more elaborate, the better! So the dressing in this salad recipe is very different to anything else I've made so far and I am in love with it! Give it a try and hope you like it too! 

 

Ingredients:

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For the Salad:

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• Baby kale leaves gently rubbed in some olive oil for a few minutes. If baby kale cannot be found, you can go for regular kale leaves and get rid of the stems.

• 1/2 a medium sweet red pepper deseeded and diced into cubes

• 8 cherry tomatoes halved

• 4 button mushrooms thinly sliced

• 1/2 a medium pomegranate deseeded

• 5 walnuts cut into fours

 

 

For the dressing:

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• 2 tbsp apple cider vinegar

• 1 tbsp balsamic vinegar

• 1 tsp dijon mustard

• 1 tbsp maple syrup

• 1/4 cup applesauce (unsweetened)

• 1 tsp miso paste

• 1/4 tsp cumin

• 1/4 tsp cinnamon

• A pinch of salt
   

Directions:

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1. Prepare all the salad ingredients in a bowl.

2. Mix all the dressing ingredients together, then toss over salad ingredients.