Kale, Cabbage and Pear Salad | Blue Flame Kitchen

Ingredients

• 1/4 cup apple cider vinegar
• 2 tbsp Dijon mustard
• 2 tbsp maple syrup
• 1 tbsp chopped fresh tarragon or 1 tsp dried tarragon, crumbled
• 3/4 cup canola oil
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 3 cups thinly sliced green cabbage
• 2 cups thinly sliced celery
• 2 unpeeled firm ripe pears, halved lengthwise, cored and thinly sliced (about 2 cups)
• 1 pkg (142 g) baby kale
• 1/2 cup julienned red onion
• 1/2 cup unsalted shelled pumpkin seeds, toasted
• 1/3 cup dried cranberries