1. Make the salad by placing the kale into a bowl and pouring vinegar, olive oil and 1 tsp of salt over the top. Gently massage this mixture into the kale for about 2-3 minutes, or until the kale starts to wilt.
2. Preheat the oven to 375f/190c. Line the baking sheet with parchment paper. Toss the raw honey, pecans, olive oil and the sea salt with the cayenne together in a bowl.
3. Spread the nut mixture in a single layer onto a prepared baking sheet. Bake this for 8-10 minutes until the pecans are browned. Stir frequently and leave to cool in a pan.
4. Make the dressing by whisking together olive oil, lemon juice and lemon zest into a bowl. Season with salt and pepper if desired.
5. Stir in the carrots, rutabaga, turnip and green onions into the kale mixture. Toss in with the dressing and garnish with pecans.
6. Serve and enjoy!
Ingredients
Directions
1. Make the salad by placing the kale into a bowl and pouring vinegar, olive oil and 1 tsp of salt over the top. Gently massage this mixture into the kale for about 2-3 minutes, or until the kale starts to wilt.
2. Preheat the oven to 375f/190c. Line the baking sheet with parchment paper. Toss the raw honey, pecans, olive oil and the sea salt with the cayenne together in a bowl.
3. Spread the nut mixture in a single layer onto a prepared baking sheet. Bake this for 8-10 minutes until the pecans are browned. Stir frequently and leave to cool in a pan.
4. Make the dressing by whisking together olive oil, lemon juice and lemon zest into a bowl. Season with salt and pepper if desired.
5. Stir in the carrots, rutabaga, turnip and green onions into the kale mixture. Toss in with the dressing and garnish with pecans.
6. Serve and enjoy!