Kale Apple Salad with Cranberry Vinaigrette

Kale Apple Salad with Cranberry Vinaigrette

Kale Apple Salad with Cranberry Vinaigrette

Servings 2 large dinner salads

Ingredients

Salad Dressing

  • 1/4 cup organic cranberry sauce
  • 1/4 cup apple cider vinegar
  • 1/3 cup olive oil
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon salt

Salad

  • 4 cups stemmed kale leaves lightly packed
  • 1/4 cup toasted chopped pecans
  • 1 large sweet apple
  • 2 ounces sharp cheddar cheese (optional)
  • 2 tablespoons salted, roasted sunflower seeds

Instructions

Salad Dressing

  • To make the dressing, combine all of the dressing ingredients in a blender, and blend until smooth. Taste, and add extra salt if necessary.
  • Salad
  • To make the salad, chop the kale into very fine pieces and place it into a large mixing bowl. Add the toasted pecans.
  • Quarter and chop the apple into 1-inch pieces and add it to the bowl.
  • If using the cheese, cut it into 1/2-inch cubes, and add it to the bowl.
  • Pour as much of the dressing as desired over the salad and toss well to combine. Sprinkle sunflower seeds over the salad. Divide into 2 large dinner portions, or 4 side portions, and serve immediately
  • Store any leftover dressing in a jar in the refrigerator for up to 1 month.

 

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