½lbwashed and dried stemmed kale leaves, chopped (from a 10-12oz bunch)
1.5tablespoonsextra virgin olive oil
2gala apples, cored and shredded*
2large carrots, shredded
¾cupfreshly grated parmesan cheese
2tablespoonslemon juice from 1 large lemon
Salt & pepper, to taste
INSTRUCTIONS
Preheat the oven to 325°F. Combine the pepitas, sliced almonds, sunflower seeds, and buckwheat groats on a small baking sheet and toast in the oven until lightly browned and toasty, 15-18 minutes. Let cool.
In a large bowl, massage the olive oil into the chopped kale leaves and let rest while you prepare the rest of the ingredients.
Toss in the shredded apples & carrots, grated parmesan cheese, and two tablespoons of lemon juice. When the seeds and nuts have cooled, toss them into the salad and season to taste with salt & pepper.
Notes
*Really any apple will work, but I chose gala as they're less prone to browning quickly! If you're planning on serving it right away, no need to worry about this!
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.