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Kale Apple Carrot Blue Cheese Pecan Salad
Ingredients
1
tablespoon
apple cider vinegar
1
tablespoon
pumpkin seed oil
1/2
teaspoon
sea salt
2
teaspoons
raw honey
1/2
teaspoon
freshly ground black pepper
6
cups
torn kale leaves
1
cup
sliced apple
1/2
cup
shredded carrots
1/4
cup
sliced red onion
1
ounce
crumbled blue cheese
2
tablespoons
toasted pecans
Instructions
Combine vinegar, pumpkin seed oil, salt, honey and pepper. Add kale and toss. Let stand 10 minutes. Add apples, carrots, onion, blue cheese, and toasted pecans; toss. Serve.
Recipe Notes
Adapted from
Cooking Light