Deb's Kale Salad with Apple and Pecans
Ingredients
The salad
-
½
cup
pecan halves
-
8
ounces
kale
-
4 to 5
medium
radishes
-
½
cup
dried cranberries or dried cherries
-
1
medium
Granny Smith apple
-
2
ounces
soft goat cheese
The dressing
-
3
tablespoons
olive oil
-
1 ½
tablespoons
apple cider vinegar or white wine vinegar
-
1
tablespoon
smooth Dijon mustard
-
1 ½
teaspoons
honey or maple syrup
-
to taste
salt and freshly ground pepper
Instructions
- Preheat the oven to 350°F and toast the pecans on a baking tray for 5 to 10 minutes until golden.
- Remove the pecans from the oven and let them cool.
- Chop the kale into bite-sized pieces and massage it with a pinch of salt until fragrant.
- Thinly slice the radishes and add them to the bowl with the kale.
- Coarsely chop the cooled pecans and cranberries, then add them to the salad.
- Chop the apple into small pieces and add it to the bowl, along with crumbled goat cheese.
- Whisk together the dressing ingredients and pour over the salad, tossing to coat.
- Serve immediately or let the salad marinate for 10 to 20 minutes for better flavor.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
6g
Sodium
200mg
Cholesterol
10mg
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