Kale & Apple Salad with Granola Croutons
Ingredients
Granola Croutons
-
1
cup
old-fashioned oats
-
½
cup
roughly chopped pecans
-
½
cup
raw pepitas
-
½
cup
raw sunflower seeds
-
¼
teaspoon
fine sea salt
-
¼
teaspoon
ground cinnamon
-
a pinch
cayenne pepper
-
1
large
egg white, beaten
-
3
tablespoons
extra-virgin olive oil
-
1
tablespoon
maple syrup or honey
Lemony Maple Mustard Dressing
-
3
tablespoons
extra-virgin olive oil
-
1
tablespoon
lemon juice
-
1
tablespoon
smooth Dijon mustard
-
1
tablespoon
maple syrup or honey
-
a hefty pinch
fine sea salt
-
to taste
freshly ground black pepper
Kale Salad
-
1
large bunch or 2 small bunches
curly green kale (12 ounces)
-
1
medium
Honeycrisp, Granny Smith or Fuji apple
-
2
ounces
chilled goat cheese, crumbled (about ½ cup)
-
¼
cup
chopped dried cranberries
Instructions
- Preheat the oven to 350°F and prepare a baking sheet with parchment paper.
- Mix oats, pecans, pepitas, sunflower seeds, salt, cinnamon, and cayenne in a bowl.
- Add beaten egg white, oil, and maple syrup, mixing well.
- Spread the mixture on the baking sheet and bake for 15 to 17 minutes, stirring halfway through.
- Allow the granola to cool on the baking sheet.
- Combine olive oil, lemon juice, mustard, maple syrup, and salt in a bowl for the dressing.
- Add black pepper to taste and whisk until blended.
- Remove tough ribs from the kale and chop the leaves into bite-sized pieces.
- Massage the chopped kale with a pinch of sea salt until tender.
- Drizzle dressing over the kale and toss well.
- Add apple, goat cheese, cranberries, and half of the granola, gently mixing.
- Serve immediately, storing leftovers in the fridge for up to 4 days.
Nutrition Facts (estimated)
Servings
4 medium salads
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
200mg
Cholesterol
0mg
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