Kale Apple Salad with Cranberry Vinaigrette
Bring on the flavors of fall with this delicious salad.
Servings: 4
Calories: 357kcal
Ingredients
Salad Dressing
- ¼ cup organic cranberry sauce
- ¼ cup apple cider vinegar
- ⅓ cup olive oil
- ½ teaspoon dijon mustard
- ½ teaspoon salt
Salad
- 4 cups stemmed kale leaves lightly packed
- ¼ cup toasted chopped pecans
- 1 large sweet apple
- 2 ounces sharp cheddar cheese (optional)
- 2 tablespoons salted, roasted sunflower seeds
Instructions
Salad Dressing
- To make the dressing, combine all of the dressing ingredients in a blender, and blend until smooth. Taste, and add extra salt if necessary.
Salad
- To make the salad, chop the kale into very fine pieces and place it into a large mixing bowl. Add the toasted pecans.
- Quarter and chop the apple into 1-inch pieces, and add it to the bowl.
- If using the cheese, cut it into ½-inch cubes, and add it to the bowl.
- Pour as much of the dressing as desired over the salad, and toss well to combine. Sprinkle sunflower seeds over the salad. Divide into 2 large dinner portions, or 4 side portions, and serve immediately
- Store any leftover dressing in a jar in the refrigerator for up to 1 month.
Notes
You may not need all of the dressing for 4 portions. Store leftover salad dressing in a jar in the refrigerator for up to 4 days.
Nutrition
Calories: 357kcal | Carbohydrates: 18g | Protein: 6g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Cholesterol: 14mg | Sodium: 404mg | Potassium: 218mg | Fiber: 3g | Sugar: 12g | Vitamin A: 2284IU | Vitamin C: 22mg | Calcium: 167mg | Iron: 1mg