AUTUMN SALAD

¼ cup pecan nuts ½ cup roasted butternut cubes 1 bunch kale, cut into small pieces (or spinach) 1 pink lady apple, cored and thinly sliced 1 beetroot, peeled, halved and thinly sliced (we used golden beetroot) 2 tablespoons dried cranberries 2 tablespoons sultanas 1 tablespoon fresh mint leaves, chopped Dressing: ¼ cup extra virgin olive oil 1 tablespoon honey 1 teaspoon Dijon mustard 2 tablespoons apple cider vinegar (or lemon juice)

1 Toast the pecan nuts in a dry pan over high heat, Shake the pan now and again until the nuts release a strong nutty fragrance. Remove from heat and let cool. 2 Mix all the salad ingredients together in a large bowl. Make the dressing by placing oil, honey, mustard and vinegar into a screwtop jar. Shake until well combined (or whisk in a bowl). Pour the dressing over the salad and serve.