Quick Kale Apple Salad

• 8 leaves Kale, Stems Removed And Torn Into Pieces (8-10 Cups Loosely Packed)
• 7 ounces, weight Brussels Sprouts, Bruised Leaves And Ends Removed
• 3 Tablespoons Sriracha Vinaigrette Or Your Favorite Dressing, Divided
• 2 Medium Apples, Seeded Cored And Cut Into Quarters (for Smaller Slices Cut Into 1/8 Chunks)
• 2 Tablespoons Raw Pepitas
• 2 Tablespoons Dried Cranberries
• 2 Tablespoons Raw Pecans Pieces (about 10 Whole Pecans)
• 1 cup Cooked Cannellini Beans
• 1 teaspoon Gorgonzola Cheese Crumbles (omit For Vegan)
• 1/2 Small Lemon, Sliced Into Wedges (optional)

1. Place slicing blade in food processor (for very finely chopped kale, use the shredding blade).
2. Working in bunches, feed kale through processor.
3. Empty sliced kale into a large bowl.
4. Still using the slicing blade, feed Brussels sprouts through processor.
5. Empty sliced sprouts into the bowl with kale.
6. Toss to mix.
7. Drizzle with 1-2 tablespoons of Sriracha vinaigrette and toss well to combine.
8. Return to food processor (still with slicing blade) and, working a quarter at a time, slice apples.
9. Empty sliced apples into kale/sprouts mixture.
10. Add pepitas, cranberries, pecans and beans to bowl.
11. Drizzle with remaining Sriracha vinaigrette and toss well.
12. Divide salad into bowls and sprinkle with cheese if using.
13. Serve with lemon wedges if desired.
14. Note: Recipe for Sriracha vinaigrette is available in our TK recipe box, or on our website.

brussels, sriracha vinaigrette, apples, cranberries, pecans, beans, gorgonzola cheese crumbles, lemon

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/quick-kale-apple-salad/ (may not work)