Kohlrabi, Fennel and Apple Salad with Pecans

We made this salad as part of our September 2021 class. It is a perfect fall salad with both sweet and savory flavors. The apples and dried fruit add the sweet element while the apple cider vinegar dressing , kale, kohlrabi and fennel add just the right balance of savory crunch! You could also add your favorite protein to this and make it as an entrée salad. I love to add a piece of salmon on top and sometimes even some roasted vegetables like squash, beets or carrots! A salad is the perfect place to flex your creativity muscles!

Ingredients:

10 oz. bag of chopped organic kale (any variety)

1 organic Granny Smith apple, chopped

1 bulb fennel, cored and thinly sliced

1 small bulb kohlrabi, peeled and chopped

½ cup of dried cranberries/cherries or chopped dates + extra for top

½ cup of pecan pieces (substitute your favorite nut) + extra for top

Dressing: (makes more than needed for salad, but it is great for any salad or to drizzle over roasted vegetables or a bowl)

1 small shallot, roughly chopped

3 Tbsp. hemp hearts (optional to make it creamy substitute any nut/seed)

¼ cup raw organic apple cider vinegar (with mother)

½ tsp. Dijon mustard

½ cup extra virgin olive oil

2-4 Tbsp. filtered water

1 Tbsp. raw organic honey

Salt &Pepper to taste

Directions:

1. In the small bowl/cup of your blender, blend all salad dressing ingredients till smooth. Start with 2 Tbsp. of water and add more if it thickens beyond your liking. If you do not have a small bowl/cup for your blender or do not want it creamy, finely chop the shallot and whisk all ingredients minus the hemp hearts/seeds and oil in a bowl. Pour the oil into the bowl slowly, whisking constantly to emulsify.

2. In a large bowl, add kale and drizzle with a small amount of olive oil, salt, and pepper. Massage kale lightly and all other salad ingredients. Drizzle dressing over top and toss.

3. Sprinkle extra dried cranberries/cherries or chopped dates and nuts over top and serve.