Kale Salad with Blueberry Vinaigrette and Maple Pecans – CJ Katz Cookbook

Ingredients

• 1 large bunch kale
• 1/3 cup olive oil
• ¼ cup walnut or hazelnut oil, or olive oil
• ¼ cup blueberry jam
• ¼ cup balsamic vinegar
• 1 tsp maple syrup
• 1 clove garlic, minced
• Salt
• pepper
• 3 small-medium beets, peeled
• 2 small sweet potatoes – the organic kind
• BBQ seasoning, such as www.beakitchenhero.com Rusty Sled
• 10-12 Brussels sprouts
• 1 tsp dried summer savoury leaves, not ground
• 1 cup pecan halves
• ¼ cup maple syrup
• Maldon sea salt or other large flake salt
• 1 small carrot
• 1 cup pomegranate seeds
• 1 cup blueberries or saskatoon berries
• ¼ of a red onion, thinly sliced
• 2 grilled chicken breasts, or leftover steak or pulled pork, or tofu