Raw Kale and Pecan Salad with Root Vegetables

Raw Kale and Pecan Salad with Root Vegetables

Ingredients: 
350 gram kale, stems removed, leaves cut into thin strips 
2 table spoons olive oil
1 ½ tea spoon salt, 
1 cup whole pecans
2 table spoons canola oil
¼ tea spoon black pepper
¼ cup pure maple syrup
1 cup turnip, peeled and grated 
1 cup medium rutabaga, peeled and grated  
½ cup medium carrot, grated 
Dressing:
2 table spoons. lemon juice
1 table spoon grated lemon zest
1 table spoon olive oil
Serves: 4 persons read more at http://vegrecipes.artoflivinguniverse.org/2013/08/raw-kale-and-pecal-salad-with-root.html

Preparation time: 60 min 

Sattvik Rating: High

Difficulty level: Easy

Method:
To make Salad: Place kale in large bowl, and pour olive oil and 1 tea spoon salt over top. Gently massage mixture into kale about 2 to 3 minutes by hand, or until kale starts to wilt. Let rest 30 minutes. 
Preheat oven to 375°F/200° C. Line baking sheet with parchment paper. Toss together pecans, maple syrup, canola oil, remaining ½ tsp. salt, and black pepper in medium bowl. Spread nut mixture in single layer on prepared baking sheet; bake 8 to 10 minutes, or until pecans are brown and fragrant, stirring frequently. Cool in pan.
To make Dressing: Whisk together lemon juice, lemon zest and oil in bowl. Season with salt and pepper, if desired. 
Stir turnip, rutabaga, and carrot into kale mixture. Toss with Dressing. Garnish with pecans.
Category: Salad