A hearty, holiday-worthy raw kale salad with chopped Granny Smith apple, cranberries, toasted pecans and goat cheese, tossed in a zippy honey mustard dressing. It’s both vegetarian and gluten free.
Recipe adapted from The Smitten Kitchen Cookbook by Deb Perelman.
Make it vegan: Omit the goat cheese, and use maple syrup instead of honey in the dressing.
If you love this recipe: Be sure to check out my kale salads roundup here!
Recipe from Cookie and Kate: https://cookieandkate.com/debs-kale-salad-with-apple-cranberries-and-pecans/