Ingredients:

  • 6 cups (140g) curly kale, stems removed and finely chopped
  • 2 cups (60g) baby spinach
  • 1 cup (140g) honeycrisp apple, diced
  • 3/4 cup (110g) dried cranberries
  • 1/2 cup (65g) raw pumpkin seeds
  • 1/2 cup (75g) feta cheese, crumbled
  • 1/3 cup (80ml) extra virgin olive oil
  • 3 tbsp (45ml) apple cider vinegar
  • 1 tbsp (15ml) pure maple syrup
  • 1 tsp (5g) Dijon mustard
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Place the chopped kale in a large bowl with a drizzle of olive oil. Massage the leaves for 2–3 minutes until softened and dark green, then fold in the baby spinach.
  2. Heat a skillet over medium heat without oil. Add pumpkin seeds and stir constantly for 3–5 minutes until nutty and light mahogany-colored.
  3. Combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a glass jar. Shake vigorously for 30 seconds until emulsified.
  4. Add diced apple, dried cranberries, toasted pumpkin seeds, and crumbled feta to the greens. Drizzle with dressing and toss gently.