Cranberry Kale Salad

Ingredients

• 1/3 cup cider vinegar
• 1 green onion
• 1 teaspoon Creole or mild coarse grain mustard
• 1 teaspoon kosher salt
• A few cracks of fresh black pepper
• 2/3 cup real maple syrup
• 1/2 cup extra virgin olive oil
• 4 cups broccoli broken into small pieces
• 8-10 cups (about 8 ounces) kale, massaged
• 6 ounces tart dry cherries or Craisins
• 1/3 cup salted, shelled sunflower seeds

Directions

1. In the jar of your blender, combine the vinegar, onion, mustard, salt, pepper, and maple syrup. Blend until smooth. With the blender running, slowly drizzle in the olive oil. Set aside.
2. In a very large bowl, combine the broccoli, kale, cherries, and sunflower seeds. Drizzle about 3/4 of the dressing onto the salad and toss to coat evenly. Add more dressing if desired. Refrigerate for up to 24 hours.