Chopped Kale Apple Salad
Bring on the flavors of fall with this delicious crunchy salad.
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Servings: 4
Calories: 329kcal
Ingredients
- 1/3 cup organic cranberry sauce
- 2 tablespoons apple cider vinegar
- 1/3 cup olive oil plus one teaspoon reserved
- 1/4 teaspoon dijon mustard
- 1/4 teaspoon salt
- 1/4 cup toasted chopped pecans
- 4 cups stemmed kale leaves lightly packed
- 1 large sweet apple unpeeled, diced
- 1/4 cup sweetened, dried cranberries
- 1 ounce sharp cheddar cheese (optional)
Instructions
- To make the dressing, combine the cranberry sauce, apple cider vinegar, olive oil, mustard, and salt in a blender, and blend until smooth. Taste, and add a tablespoon of water (or more) to thin, and extra salt if necessary. Set this aside.
- Spread the pecans in a skillet and heat it over medium-high heat. Toss the pecans for about 40 seconds or until fragrant. Remove them from the pan and chop the pecans roughly.
- Place the chopped, stemmed kale into a large mixing bowl. Drizzle the teaspoon of olive oil and a pinch of salt. Use your hands to run the oil and salt into the kale. Squeeze and massage the kale for one to two minutes.
- Add the diced apple. cranberries, and chopped pecans to the kale. Toss lightly. Add the crumbled cheddar cheese.
- Pour the dressing as desired over the salad, and toss well to combine. Serve immediately.
Notes
Use less salad dressing if desired. Keep leftover dressing in a jar in the refrigerator for up to one week.
Use pre-chopped kale or chop and stem the kale up to two days in advance.
Do not add the dressing until just before serving.
Nutrition
Calories: 329kcal | Carbohydrates: 25g | Protein: 3g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 7mg | Sodium: 209mg | Potassium: 180mg | Fiber: 3g | Sugar: 19g | Vitamin A: 2213IU | Vitamin C: 22mg | Calcium: 114mg | Iron: 1mg
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