You can make a large batch of this, eat some immediately, then divide it into individual servings and have an easy-to-grab lunch or dinner the next day too! It keeps well for a day or two in the refrigerator and in a container with a lid or plastic wrap to protect it from the open-air.
large bunch of chopped kale, or a large bag of chopped kale
several handfuls of various raw seeds and nuts (pecans, walnuts, sunflower seeds, sesame seeds, etc.)
2-3 diced apples, use both colors
handful of dried cranberries that are not coated in white sugar (fruit juice as the preservative is fine)
Place ingredients in a large bowl.
For the dressing:
2/3 cup filtered water
1/2 cup 100% pure olive oil
1/4 cup balsamic vinegar
1 1/2 tbsp Bragg’s liquid amino
1 tbsp stone ground mustard
Whisk ingredients in a bowl until thoroughly mixed and pour over the kale salad. Massage into the kale, nuts and fruit until all the kale is moistened with the dressing.
Refrigerate any un-eaten portion for up to 2 days.