The Ultimate Fall Salad
For the Maple Pecans:
1 cup chopped pecans
1 tablespoon extra virgin olive oil
½ tablespoon pure maple syrup
¼ teaspoon fine sea salt
For the Salad:
1 bunch lacinato kale thinly sliced
½ small red cabbage thinly sliced cone #4
10 ounces brussels sprouts thinly sliced cone #4
2 honeycrisp apples cone #2
½ cup pomegranate arils about 1 small pomegranate
2 persimmons cone #3
½ cup shaved vegan parmesan I like Violife
For the Dressing:
¼ cup extra virgin olive oil
¼ cup lemon juice about 2 small lemons
4 tablespoons apple cider vinegar
1 tablespoon dijon mustard
1 tablespoon pure maple syrup