Description
Discover a delicious Harvest Kale Salad recipe with apples and pecans. Learn how to create this healthy and flavorful dish for a wholesome meal.
Ingredients
- 2 cups (480 ml) kale leaves, chopped (about 60 grams)
- 1 apple, cored and thinly sliced
- 1/2 cup (120 ml) pecans, roughly chopped (about 50 grams)
- 1/4 cup (60 ml) dried cranberries (about 30 grams)
- 1/4 cup (60 ml) red onion, thinly sliced (about 30 grams)
- 1/4 cup (60 ml) crumbled goat cheese (about 30 grams)
- 2 tablespoons (30 ml) olive oil (about 30 milliliters)
- 1 tablespoon (15 ml) apple cider vinegar (about 15 milliliters)
- 1 teaspoon (5 ml) whole grain mustard (about 5 grams)
- 1 teaspoon (5 ml) maple syrup (about 7 grams)
- Salt, to taste
- Black pepper, to taste
Instructions
- Wash and dry the kale leaves thoroughly.
- Remove the tough stems from the kale and chop the leaves into bite-sized pieces.
- Place the chopped kale in a large salad bowl.
- Add the thinly sliced apple to the bowl with the kale.
- Roughly chop the pecans and add them to the bowl.
- Add the dried cranberries to the salad mixture.
- Thinly slice the red onion and add it to the salad.
- Crumble the feta cheese and sprinkle it over the salad.
- In a small mixing bowl, combine olive oil, apple cider vinegar, Dijon mustard, and honey.
- Whisk the dressing ingredients together until well blended.
- Season the dressing with salt and black pepper to taste.
- Drizzle the dressing over the salad ingredients.
- Toss the salad gently to ensure even dressing distribution.
- Serve immediately or refrigerate for a few minutes to allow flavors to meld.
Notes
- Massage kale leaves with a drizzle of olive oil to tenderize them before mixing in other ingredients.
- Toast pecans in a dry skillet on medium heat to enhance their flavor and texture.
- Include a combination of red and green apples for a vibrant color and taste contrast in the salad.