Ultimate Fall Salad – Hannah Romanowsky

Ingredients

• 1 cup chopped pecans
• 1 tablespoon extra virgin olive oil
• ½ tablespoon pure maple syrup
• ¼ teaspoon fine sea salt
• 1 bunch lacinato kale thinly sliced
• ½ small red cabbage thinly sliced cone #4
• 10 ounces brussels sprouts thinly sliced cone #4
• 2 honeycrisp apples cone #2
• ½ cup pomegranate arils about 1 small pomegranate
• 2 persimmons cone #3
• ½ cup shaved vegan parmesan I like Violife
• ¼ cup extra virgin olive oil
• ¼ cup lemon juice about 2 small lemons
• 4 tablespoons apple cider vinegar
• 1 tablespoon dijon mustard
• 1 tablespoon pure maple syrup