Roasted Broccolini Salad with Lemon, Apricots, and Kale

Step 1

If you have time to soak the cashews in the water overnight, that's great. If not, cover the cashews with boiling hot water and let sit for 20-30 minutes. Once softened, drain the water and add the cashews to a blender with the Djion mustard, apple cider vinegar,water, maple, and smoked paprika. Blend until smooth and then season with salt and pepper to taste. Set aside until ready to use.

Step 2

Preaheat the oven to 375 degrees.Chop the broccolini into bite sized pieces and place on a large cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 15-20 minutes or until softened and charred around the edges.

Step 3

While the broccolini is roasting, zest the lemon and set the zest aside. Then de-stem and chop the kale into small pieces. I like to cut the kale into thin ribbons. Transfer the kale to a large mixing bowl and add the juice of the lemon you just zested on top along with a and a pinch of salt. Massage for 1 minute until the kale turns bright green and softens slightly. Next add the onions, apricots, sliced almonds, and warm roasted broccolini. Toss with the 1/3 of the Smokey Maple Mustard Dressing and divide between four plates. Drizzle with the remaining dressing and sprinkle with lemon zest. I like to add a little black pepper on top too! Enjoy!