Kale Harvest Salad with Maple-Dijon Vinaigrette

Ingredients (4 servings):

• 4 cups "Kalebration mix" baby kale
  
• 1 pint Sungold tomatoes, halved
  
• 2 Hakurei turnips, thinly sliced (raw or lightly roasted)
  
• 1 crisp apple (like Gala or Fuji), thinly sliced
  
• ½ cup toasted walnuts or pecans
  
• ⅓ cup dried cranberries (or golden raisins)
  
• ¼ cup crumbled goat cheese or feta (optional, for creaminess)

Maple-Dijon Vinaigrette:

• 3 Tbsp olive oil
  
• 1 Tbsp apple cider vinegar
  
• 1 tsp Dijon mustard
  
• 1 tsp maple syrup (or honey)
  
• Pinch of salt & black pepper

Instructions:

Prep the produce
Wash and dry baby kale. Slice tomatoes, turnips, and apples thinly.

Make the vinaigrette
In a small jar or bowl, whisk olive oil, vinegar, mustard, maple syrup, salt, and pepper until emulsified.

Assemble the salad
In a large bowl, layer baby kale, tomatoes, turnips, and apples.
Sprinkle over nuts, dried fruit, and goat cheese (if using).

Dress & toss
Drizzle vinaigrette just before serving and toss gently.

Optional twists:

• Roast the Hakurei turnips for 15 minutes at 400°F with a little olive oil and salt for a sweeter, nuttier flavor.
• Add roasted acorn/butternut/delicata squash or sweet potato cubes for extra heartiness.
• For added protein, top with grilled chicken or roasted chickpeas.