Festive Kale Salad with Sweet Apple Cinnamon Vinaigrette and Pecan Parmesan | Peachy the Magazine

Ingredients

• 1/2 cup pecans, toasted
• 2 1/2 teaspoons nutritional yeast
• 2 1/2 to 3 teaspoons extra virgin olive oil
• 1/4 teaspoon fine grain sea salt
• 3 tablespoons apple cider vinegar
• 2 tablespoons plus one teaspoon fresh lemon juice (from half a lemon)
• 2 tablespoons pure maple syrup
• 1/2 teaspoon ground cinnamon
• 1 tablespoon extra virgin olive oil (or grape seed oil
• 2 tablespoons unsweetened applesauce
• 1/2 teaspoon minced fresh peeled ginger
• 1 bunch kale, de-stemmed and leaves torn into bite-size pieces
• 1 apple, cored and finely chopped
• 1/4 cup dried cranberries
• 1/2 cup pomegranate arils (from about 1/2 a pomegranate)