Kale Salad with Pecans, Apples and Cranberries Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Salad:
½ cup pecans
8 ounces kale (regular curly green kale, or Cavolo Nero, Lacinato, Dinosaur or Tuscan Kale)
½ cup dried cranberries (or dried cherries)
1 medium Granny Smith apple
2 ounces soft goat cheese, chilled (optional) or blue cheese
Dressing:
3 tablespoons olive oil
1½ tablespoons apple cider vinegar (or white wine vinegar)
1 tablespoon smooth Dijon mustard
1½ teaspoons honey
Sea salt and freshly ground pepper, to taste
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Directions: |
Directions:1. Preheat the oven to 350 degrees and spread the pecans on a baking tray. Toast them until lightly golden and fragrant, about 5 to 10 minutes, tossing them once or twice to make sure they bake evenly. Remove the tray from the oven and set them aside to cool.
2. Rinse the kale with cold water and pull the kale leaves off from the tough stems and discard the stems. Use a chef’s knife to chop the kale into small, bite-sized pieces. Transfer the kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands and paper towels by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.
3. Coarsely chop the pecans and cranberries (or cherries) and add them to the bowl. Chop the apple into small, bite-sized pieces and add it to the bowl as well. Crumble the goat cheese or blue cheese (if using) over the top.
4. In a small bowl, whisk the dressing ingredients together and pour the dressing over the salad. Toss until the salad is evenly coated with dressing. Serve immediately, or for even better flavor, let the salad marinate in the dressing for 10 to 20 minutes beforehand. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: Salad leftovers can be saved for the next day even when dressed.
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