Autumn Apple & Kale Salad

Serves 2

30 Minutes

Topping Ingredients:

• 2 chicken breasts, baked how desired
• 4-6 cups chopped tuscan kale, chopped fine
• 1 organic honey crisp apples, thinly sliced
• ½ cup white cheddar cheese, finely shredded 

Roasted Sweet + Smoky Nuts:

• ½ cup pepitas
• ½ cup pecans
• 1 tbsp coconut oil, melted
• 2 - 3 tbsp raw local honey
• 1/2 tsp smoked paprika
• ½ tsp salt

Dressing: 

• 2 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tsp pure maple syrup
• 1 tsp dijon mustard
• 1 garlic clove, finely minced
• ¼ tsp chili powder
• ¼ tsp smoked paprika
• ¼ tsp cinnamon
• salt and pepper, to taste

In a small pan, stir and melt the coconut oil and honey together until smooth. Add the remaining ingredients and coat the nuts completely. Place them on a parchment paper lined baking sheet and smooth them out slightly. Bake at 350 degrees F for approximately 10 - 15 minutes or until golden brown. Remove from the oven and toss slightly. Let cool before breaking apart. For the dressing, stir all ingredients together until completely mixed. Toss the dressing and kale until the kale is coated. Add the salad topping ingredients.