Spinach and Kale Salad With Maple Citrus Dressing

Yield: 2 servings

For summer, try fresh blueberries or sliced strawberries. In cooler months, add diced apples or dried cranberries. It’s lovely to serve as a first course, season after season.



  1. Place greens in medium size bowl, and top with pecans and cherries. In a small container, mix together the orange juice, maple syrup, hot sauce, and salt and pepper.
  2. Drizzle over salad and serve immediately.

Vicki Brett-Gach is a graduate of the Plant-Based Nutrition Certificate Program. Vicki is a Certified Vegan Lifestyle Coach and Educator, a Certified Personal Chef, Forks Over Knives Plant-Based Certified and Starch Solution Certified. She is a contributing writer to Vegan Magazine and Honest Cooking, and a chef with the Plant Based Nutrition Support Group (PBNSG.org) team. Vicki coaches individual clients and teaches a variety of heart-healthy vegan cooking classes to groups of all sizes. Connect with Ann Arbor Vegan Kitchen on Facebook and follow her Ann Arbor Vegan Kitchen blog for new recipes.
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