Chopped Apple & Mandarin Salad with Creamy Poppy Seed Dressing

Adapted from Kalefornia Cravings

After indulging in Christmas treats galore, try this refreshing salad to bring in the New Year. Featuring mandarin oranges, pecans, kale, and Honeycrisp apples, the homemade, creamy poppyseed dressing will bring it all together and make for a fun holiday meal—but with veggies, fruit and nuts this time. Get a jumpstart on your New Year’s resolutions!

INGREDIENTS

For the poppy seed dressing:

• 2 Tbsp olive oil

• 2 Tbsp apple cider vinegar

• 2 Tbsp maple syrup

• 2 Tbsp plain yogurt

• 1 tsp poppy seeds

For the salad:

• 1 bunch of kale, leaves cut off the stem and chopped

• 1 large Honeycrisp apple, chopped

• 4 fresh mandarin oranges, peeled and divided into segments

• ½ cup dried cranberries

• ⅓ cup pecans

INSTRUCTIONS

To toast your pecans:

Preheat your oven to 375 degrees and line a baking sheet with parchment paper. Spread your pecans out on the pan in an even layer and toast them in the oven for 5-6 minutes. Allow them to cool while you prepare the rest of your salad.

To make the dressing:

Whisk all fo your dressing ingredients together in a small bowl or jar. Store your dressing in the fridge until you're ready to eat.

To make the salad:

• Place your chopped kale leaves in a large bowl and drizzle 1 tablespoon of your dressing over them. (You can also use 1 tablespoon of olive oil instead but I like to “infuse” the kale with my salad dressing flavor.) Then rub the leaves together with your hands to fully incorporate the dressing/olive oil throughout. Do this for 5 minutes or until the kale softens and turns a bright green color.

• Then add your apples, mandarin oranges and dried cranberries and drizzle your remaining dressing to taste. Toss the salad together and serve with toasted pecans on top.