The Ultimate Fall Salad

The Ultimate Fall Salad Instructions:

Ingredients:
For the Maple Pecans:
1 cup chopped pecans
1 tablespoon extra virgin olive oil
1⁄2 tablespoon pure maple syrup
1⁄4 teaspoon fine sea salt
For the Salad:
1 bunch lacinato kale thinly sliced
1⁄2 small red cabbage thinly sliced cone #4
10 ounces brussels sprouts thinly sliced cone #4
2 honeycrisp apples cone #2
1⁄2 cup pomegranate arils about 1 small pomegranate
2 persimons cone #3
1⁄2 cup shaved vegan parmesan I like Violife
For the Dressing:
1⁄4 cup extra virgin olive oil
1⁄4 cup lemon juice about 2 small lemons
4 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon pure maple syrup

 Preheat the EOS to 400°F
Instructions:
In a small bowl, combine 1 tablespoon olive oil, 1/2
tablespoon maple syrup and 1/4 teaspoon salt. Add the
chopped pecans to the bowl and stir until evenly coated.
Cook for 7-10 minutes.
In a large bowl, combine the ingredients for the dressing
while setting aside 2 tablespoons of the lemon juice and 1
tablespoon of the vinegar in a separate small bowl. To the
large bowl, add the kale and gently massage for about 15
seconds. Add the shredded brussels and red cabbage then
toss until evenly coated.
In the small bowl with the lemon juice and vinegar, add the
sliced apples and stir until evenly coated. This step will help
to keep the apples from oxidizing (or turning brown).
Add the apples, pomegranate arils, and pecans to the large
bowl with the shredded kale, brussels, and cabbage. Stir
everything together and serve immediately or cover and
refrigerate for up to 4 hours.