Another summer salad? Oh, yes! Each bite delivers tangy, sweet, tangy, crunchy flavors to delight your tastebuds! Just a few simple ingredients are power-packed with nutrients and deliciousness.

Original recipe from Rawmazing

Prep time: 10 minutes (not including cashew soak time)*

Total time: 15 minutes

Serves 4

*Reminder that you can either boil or microwave cashews to soften if you don’t have the soak time.


Peppery Maple Walnuts

  • 1- 1/2 cups walnuts
  • 1/3 cup maple syrup
  • 1/2 teaspoon ground mustard powder
  • 1/2 teaspoon fresh ground pepper
  • a pinch of salt


  • 1 cup cashews, soaked until soft, drained and rinsed
  • 1/2 cup water
  • 1/3 cup maple syrup
  • 1/4 cup dijon mustard
  • 1/4 cup raw apple cider vinegar
  • 1/2 lemon, juice from
  • 2 tablespoons diced shallots


  • 3 medium bunches of regular, green kale, de-stemmed and torn into bite-sized pieces
  • juice from 1 lemon
  • sprinkle of salt
  • 2 apples, cored and chopped into 1/2-inch pieces (I used one Granny Smith and one Fuji
  • 1 cup dried cranberries or currants
  • 1 cup chopped Daikon radish



1. Toss walnuts in all the other ingredients to cover well. Spread the nuts on a non-stick sheet and dehydrate at 115 until crispy, 5 to 8 hours. Roughly chop walnuts.

2. Option: you can spread walnuts on a parchment lined baking sheet and bake at 350 degrees for 15-20 minutes, stirring once while baking.

*If you are not going to use these right away, put them in an air-tight plastic bag or container.


1. Place all ingredients except shallots in high-speed blender and blend until smooth. Add small amounts of water to achieve your desired dressing consistency.

2. Stir in shallots.


1. Place kale in large bowl. Sprinkle with lemon juice and salt. Massage (with clean hands!) the lemon juice and salt into the kale for three minutes or until kale begins to soften.

2. Add chopped apples, radish and dried cranberries/currants. Toss.

3. Add dressing (start with half, then add more to your taste) and toss well.

4. Top with chopped walnuts and serve.