Ingredients
1cupQuaker Old-Fashioned Oats
½cuppecans,roughly chopped
½cuppepitas,raw, hulled pumpkin seeds
½cupsunflower seeds,raw
¼tspsea salt,fine
¼tspground cinnamon
pinchcayenne pepper
1egg white,large, beaten
3tbspextra-virgin olive oil
1tbspmaple syrup,or honey
3tbspextra-virgin olive oil
1tbsplemon juice
1tbspDijon mustard,plus 1 tsp, smooth
1tbspmaple syrup,or honey
fine sea salt,a hefty pinch
freshly ground black pepper,to taste
12ozgreen kale,curly
1apple,medium, Granny Smith, Fuji, or Honeycrisp
2ozgoat cheese,chilled, crumbled about ½ cup
¼cupdried cranberries,chopped
Preparation
Preheat the oven to 350 degrees F and line a large, rimmed baking sheet with parchment paper for easy clean-up.
In a medium bowl, stir together the oats, pecans, pepitas, sunflower seeds, salt, cinnamon and cayenne pepper. Stir in the beaten egg white, oil, and maple syrup until well blended.
Transfer the mixture to the prepared baking sheet and bake until golden, gently stirring the granola halfway. This should take about 15 to 17 minutes. Let the granola cool on the baking sheet.
In a small bowl, combine the olive oil, lemon juice, mustard, maple syrup and salt. Season with a generous amount of freshly ground black pepper and whisk until blended.
Use a chef’s knife to remove the tough ribs from the kale, then discard the ribs. Chop the kale leaves into small, bite-sized pieces.
Transfer the chopped kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.
Drizzle all of the dressing over the kale and toss well. Add the chopped apple, crumbled goat cheese, cranberries, and about half of the granola. Gently toss to combine, and serve. This salad will keep well, covered and refrigerated, for up to 4 days.
