Fresh Winter Kale Apple Salad (Print Version)
# Ingredients:
→ Fresh Produce & Greens
01 -
6 oz fresh kale, shredded
02 -
6 oz mixed vegetables (Brussels sprouts, cabbage, or carrots), shredded
03 -
2 medium crisp apples, cored and diced
04 -
1 1/2 cups butternut squash, cubed for roasting
05 -
1/2 cup pomegranate arils
06 -
1/2 small lemon
→ Toppings & Cheese
07 -
1 1/2 cups candied pecans
08 -
4 oz goat cheese, crumbled
→ Homemade Dressing
09 -
1/2 cup red wine vinegar
10 -
4 tsp whole grain or Dijon mustard
11 -
4 tsp pure maple syrup
12 -
1/2 cup extra-virgin olive oil
13 -
1 tsp kosher salt
14 -
1/2 tsp ground black pepper
# Instructions:
01 -
Place the shredded kale in a large bowl, drizzle with lemon juice and olive oil. Massage the mixture into the kale for about 1 minute until the greens soften and become a deeper green color.
02 -
To the kale, add the shredded vegetables and diced apples, then toss to combine.
03 -
In a mason jar, combine the red wine vinegar, mustard, maple syrup, salt, pepper, and olive oil. Seal and shake for about 30 seconds until the dressing is emulsified.
04 -
Pour the dressing over the salad and toss everything together until well combined.
05 -
Add the candied pecans, crumbled goat cheese, roasted butternut squash, and pomegranate arils on top. Serve immediately.
# Notes:
01 -
Massage the kale thoroughly with lemon juice and olive oil to soften it and remove bitterness
02 -
For best results, roast the butternut squash until soft with crispy edges
03 -
Choose firm, crisp apples for the best texture
04 -
The dressing can be made ahead and stored in the fridge
05 -
Add the candied pecans just before serving to maintain their crunch