The Ultimate Fall Salad

Step 1

Preheat the oven to 400°F and line a cookie sheet with parchment paper.

Step 2

In a small bowl, combine 1 tablespoon olive oil, 1/2 tablespoon maple syrup and 1/4 teaspoon salt. Add the chopped pecans to the bowl and stir until evenly coated. Spread pecans onto the cookie sheet and then bake in the oven for about 7-10 minutes. If your oven is on the hotter side, you might want to check them around 6-7 minutes to assure that they don’t burn. Set aside to cool.

Step 3

In a large bowl, combine the ingredients for the dressing while setting aside 2 tablespoons of the lemon juice and 1 tablespoon of the vinegar in a separate small bowl. To the large bowl, add the kale and gently massage for about 15 seconds. Add the shredded brussels and red cabbage then toss until evenly coated.

Step 4

To the small bowl with the lemon juice and vinegar, add the sliced apples and stir until evenly coated. This step will help to keep the apples from oxidizing (or turning brown).

Step 5

Add the apples, pomegranate arils and pecans to the large bowl with the shredded kale, brussels and cabbage. Stir everything together and serve immediately or cover and refrigerate for up to 4 hours.