1 thick slice (round) red onion
1 tablespoon Dark Amber Maple Syrup (or sub honey if not strictly vegan)
8 cups de-stemmed kale (diced)
2 Clementines (peeled and separated into slices)
1 tablespoon white sesame seeds (toasted)
1⁄2 Orange Bell Pepper (diced)
1⁄4 cup Clementine juice (for the dressing)
1 tablespoon rice vinegar (for the dressing)
1 tablespoon Dark Amber Maple Syrup (for the dressing - or sub honey if not strictly vegan)
1 tablespoon Sesame Oil (for the dressing)
1⁄8 teaspoon Ground Ginger (for the dressing)
1⁄2 tablespoon Cornstarch (for the dressing)