Ingredients:

  • 1 large bunch (6 oz / 170g) curly kale, stems removed and finely chopped
  • 1 cup (110g) dried cranberries
  • 1/2 cup (65g) raw pumpkin seeds
  • 1 medium (150g) Granny Smith apple, thinly sliced
  • 1/4 cup (15g) red onion, thinly sliced
  • 1/3 cup (80ml) extra-virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 1 tbsp (15ml) pure maple syrup
  • 1 tsp (5ml) Dijon mustard
  • 1/4 tsp (1.5g) sea salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Place the pumpkin seeds in a dry skillet over medium heat. Shake the pan frequently for 3–5 minutes until the seeds smell nutty and begin to pop slightly. Remove from heat immediately.
  2. Place the chopped kale in a large bowl. Drizzle with 1 teaspoon of the olive oil and a pinch of salt. Using your clean hands, firmly squeeze and rub the leaves for 2–3 minutes until they turn a deep, vibrant green and feel soft.
  3. Combine the remaining olive oil, lemon juice, maple syrup, Dijon mustard, salt, and pepper in a mason jar. Shake vigorously for 30 seconds until the mixture is emulsified.
  4. Add the sliced apples, dried cranberries, and red onion to the massaged kale. Pour the dressing over the top and toss gently to coat. Fold in the toasted pumpkin seeds just before serving.