Recipe From: Bronson


1 rutabaga
2 small apples or 1 large apple
1 c. kale leaves-finely chopped
1/2 c. walnuts-chopped

1/4 c. olive oil
2 tbsp. apple cider vinegar
1 tbsp. honey
2 tsp. Dijon mustard


  1. Prepare the rutabaga and apples by slicing them into matchsticks. Combine them with the finely chopped kale in a large bowl. Add the walnuts.

  2. In a separate bowl, combine the ingredients for the dressing and whisk until smooth. Pour over the salad ingredients and toss until coated.

  3. Enjoy chilled or at room temperature.