Autumn Kale Salad
Ingredients
The salad
-
1
bunch
kale, prepped and torn into bite size pieces
-
1
each
granny smith apple, diced
-
½
cup
craisins
-
4
oz
crumbled goat cheese
-
1½
cups
pecans, roasted
-
4
each
radishes, thinly sliced
The dressing
-
1
Tablespoon
stone ground mustard
-
1
Tablespoon
honey
-
3
Tablespoons
plain white vinegar
-
4
Tablespoons
olive oil
-
to taste
salt
-
to taste
pepper
Instructions
- Prep the kale using the kale massage method and set aside.
- Toast the pecans on a baking sheet in a 350º oven for 7-9 minutes, then let cool.
- In a small bowl, mix the mustard, honey, vinegar, salt, and pepper. Whisk to combine, then slowly add the olive oil until fully mixed.
- In a large bowl, combine the kale, diced apples, sliced radishes, toasted pecans, craisins, and crumbled goat cheese.
- Add the dressing and toss to coat the kale leaves.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
18g
Total carbohydrates
22g
Total protein
6g
Sodium
200mg
Cholesterol
10mg
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