Apple, Spiced Walnut & Kale Salad with Creamy Garlic Dressing

Dietary: G F, RSF, VEG

Serves: 6 – 8

Time: 20 minutes

Salad
1 medium-sized bunch tuscan kale/cavolo nero, stalks removed & finely chopped
1 medium-sized bunch curly kale, stalks removed & finely chopped
2 medium-sized red apples
Extra virgin olive oil
Sea salt & black pepper
Five Spice Maple Walnuts
3 cups Aussie walnuts
5 tbs pure maple syrup
3 tsp chinese five spice powder
Pinch of chili powder, to your taste
1 tsp flaky sea salt
Creamy Garlic Dressing
6 tbs thick greek yoghurt
3 tbs extra virgin olive oil
3 tbs apple cider vinegar
1 tbs maple syrup
1 small garlic clove, crushed or finely grated with a microplane
Sea salt & black pepper to taste

Five Spice Walnuts
In a bowl, mix together the walnuts, maple syrup, five spice, chili, and sea salt, ensuring all of the walnuts are coated evenly. Spread the coated walnuts onto a paper-lined baking tray and bake for 15 minutes. Remove them from the oven, sprinkle with a little more flaky sea salt, and leave to cool completely.

Once cool, roughly chop the walnuts and store in an airtight jar or container.

Creamy Garlicky Dressing
In a jar, add all the dressing ingredients and shake to combine. Set aside until ready to use.

To Assemble the Salad
In a large serving bowl, add the kale, roughly a tsp of olive oil, and a sprinkle of sea salt. Massage the kale together with your hands until it becomes vibrant green and shiny (roughly 30-60 seconds). Slice the apples into thin slices. Add the apple to the kale and toss to combine. Add 3⁄4 of the dressing to the salad and mix well. Drizzle the remaining dressing over the salad. Top the salad with about 1 cup of the roughly chopped crunchy spiced walnuts. Serve and enjoy!

Walnuts contain antioxidants

Walnuts are low in sodium and contain potassium

Walnuts are a source of plant protein

Walnuts contain plant omega 3

Walnuts are a source of plant protein