Quick Kale Apple Salad

Place slicing blade in food processor (for very finely chopped kale, use the shredding blade). Working in bunches, feed kale through processor. Empty sliced kale into a large bowl. Still using the slicing blade, feed Brussels sprouts through processor. Empty sliced sprouts into the bowl with kale. Toss to mix. Drizzle with 1-2 tablespoons of Sriracha vinaigrette and toss well to combine.

Return to food processor (still with slicing blade) and, working a quarter at a time, slice apples. Empty sliced apples into kale/sprouts mixture. Add pepitas, cranberries, pecans and beans to bowl. Drizzle with remaining Sriracha vinaigrette and toss well.

Divide salad into bowls and sprinkle with cheese if using. Serve with lemon wedges if desired.

Note: Recipe for Sriracha vinaigrette is available in our TK recipe box, or on our website.