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Winter Kale Salad


  • 1 tbsp Extra Virgin Olive Oil

  • 1 1/2 tsps Apple Cider Vinegar

  • 1/2 tsp Dijon Mustard

  • 1/2 tsp Maple Syrup

  • 1/16 tsp Sea Salt

  • 3 cups Kale Leaves (thinly sliced)

  • 1/4 cup Pomegranate Seeds

  • 1/2 Pear (cored and thinly sliced)

  • 2 tbsps Pumpkin Seeds

  • 2 tbsps Unsweetened Coconut Flakes (toasted)


  1. Add the extra virgin olive oil, apple cider vinegar, mustard, maple syrup and sea salt into a small bowl and whisk together.

  2. Add the kale to a large bowl and drizzle the dressing over top. Massage with your hands to ensure it is evenly coated.

  3. Top the massaged kale with pomegranate seeds, sliced pear, pumpkin seeds and toasted coconut flakes. Toss before serving. Enjoy!


Leftovers: Store in an airtight container in the fridge for up to two days. No Pear: Use sliced apple instead. No Kale: Use Swiss chard or collard greens instead.

2 servings

Total time: 20 minutes


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