Ingredients:

  • 6 cups (150g) baby kale and arugula mix
  • 2 medium (300g) Honeycrisp apples, thinly sliced
  • 1/2 cup (60g) toasted pecans, roughly chopped
  • 1/2 cup (50g) crumbled feta or goat cheese
  • 1/4 cup (30g) dried cranberries
  • 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. Combine the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper into a mason jar. Seal the lid tightly and shake vigorously for 30 seconds until the mixture is emulsified and opaque.
  2. In a large mixing bowl, layer the baby kale and arugula mix, then scatter the thinly sliced apples and dried cranberries over the top.
  3. Drizzle the dressing over the greens and toss gently until every leaf is glistening. Fold in the toasted pecans and crumbled cheese last.