Description
A nutrient-dense autumn salad featuring massaged kale, crisp apples, and toasted pecans tossed in a rich maple balsamic vinaigrette.
Ingredients
Scale
- 1 large bunch of kale, stems removed and chopped
- 1 tablespoon extra virgin olive oil (for massaging)
- 1/4 cup extra virgin olive oil (for dressing)
- 3 tablespoons balsamic vinegar
- 2 tablespoons pure maple syrup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large Honeycrisp or Granny Smith apple, diced
- 1/3 cup dried cranberries
- 1/2 cup pecan halves, toasted
Instructions
- Remove the center ribs from the kale and chop the leaves into bite-sized pieces.
- Place kale in a large bowl, drizzle with 1 tablespoon of olive oil, and massage with your hands for 2-3 minutes until tender.
- In a small bowl, whisk together 1/4 cup olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper until emulsified.
- Toast pecan halves in a dry skillet over medium heat for 3-5 minutes until fragrant.
- Add diced apples and dried cranberries to the massaged kale.
- Pour the vinaigrette over the salad and toss thoroughly to coat all ingredients.
- Fold in the toasted pecans just before serving.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Tossing
- Cuisine: American