Purple Kale Salad Recipe

2 bunches purple kale, thick stems removed and chopped

1 ea purple cauliflower cut into small florets

3 cloves of garlic

¼ small red cabbage thinly julienned

½ small red onion thinly julienned

1 ea fuji apple peeled and sliced

¼ cup red wine vinegar

½ cup evo

3 tbs of maple syrup

Salt and pepper to taste

1. Preheat oven to 425 degrees. Combine cauliflower florets with garlic and a drizzle of olive oil (enough to coat the florets).

2. Roast for 15 minutes until gbd.

3. Cool the cauliflower to room temperature.

4. Combine the rest of the ingredients in a mixing bowl and dress with red wine vinegar, evo, salt and pepper. Add more of each to desired taste if necessary.