Ingredients

The following ingredients have 4 Servings
  • 1/3 cup cider vinegar (if you can, use something murky like Bragg Apple Cider Vinegar)
  • 1 green onion, trimmed about 1″ on top and the “hairy” root end on the bottom
  • 1 teaspoon Creole or mild coarse grain mustard
  • 1 teaspoon kosher salt
  • A few cracks of fresh black pepper
  • 2/3 cup real maple syrup
  • 1/2 cup extra virgin olive oil (I use our garlic olive oil)
  • 4 cups broccoli broken into small pieces
  • 8-10 cups (about 8 ounces) kale, massaged
  • 6 ounces tart dry cherries or Craisins
  • 1/3 cup salted, shelled sunflower seeds

Instruction

  • In the jar of your blender, combine the vinegar, onion, mustard, salt, pepper, and maple syrup. Blend until smooth. With the blender running, slowly drizzle in the olive oil. Set aside.
  • In a very large bowl, combine the broccoli, kale, cherries, and sunflower seeds. Drizzle about 3/4 of the dressing onto the salad and toss to coat evenly. Add more dressing if desired. Refrigerate for up to 24 hours.