Ingredients
1/4 cup raw pecans
2 tablespoons pumpkin seeds
3 tablespoons maple syrup
1/4 teaspoon ground cinnamon
sea salt
6 cups shredded kale or chopped bibb lettuce
2 fugi apples, diced
1/2 cup goat cheese
Dressing
1/3 cup extra virgin olive oil
1/4 cup apple cider vinegar
1 tablespoon dijon mustard
1 tablespoon honey
1 tablespoon fresh thyme leaves
2 teaspoons chopped fresh sage
sea salt and black pepper
Steps
Preheat the oven to 325° F.
On a baking sheet, toss together the pecans, pumpkin seeds, maple syrup, and cinnamon.
Bake for 10 minutes or until the nuts are toasted and then add salt once baked.
In a shallow large bowl, add your kale/lettuce.
To make the dressing. combine all ingredients in a jar with a lid and shake.
Drizzle the dressing over the salad, tossing to combine. Top the salad with toasted nuts/seeds, apples, and goat cheese.