Kale Salad
Kale Salad with Champagne Vinaigrette is versatile, flavorful, and easy. It’s loaded with texture from dried fruit, nuts, goat cheese,and apples.
Servings: 4 servings
Ingredients
Kale Salad
- ½ cup candied pecans or salted and toasted
- 2 bunches of kale
- ½ cup dried cherries (or cranberries
- 1 medium Honeycrisp apple
- 2 ounces soft goat cheese chilled
Champagne Vinaigrette
- 1 garlic clove finely chopped
- 2 tablespoons Dijon mustard
- 1/4 cup champagne vinegar
- 2 tablespoons fresh lemon juice
- 2 tablespoons honey
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup extra virgin olive oil
Instructions
- Remove the kale leaves from the stems and discard the stems. Chop the kale into small, bite-sized pieces and place into a large bowl. Massage big handfuls of kale leaves with your hands for a few minutes, until the leaves are darker in color. This will help to break down the leaves a bit so they aren’t as tough.
- Give the pecans and cherries a rough chop and add them to the bowl. Core and chop the apple* into bite-sized chunks and add it to the bowl as well.
- Crumble the goat cheese over the salad.
- Briskly whisk the dressing ingredients together in a small bowl, pour over the salad and toss to coat evenly. Let the salad sit for 10-15 minutes before serving.
Notes
- Make ahead: The salad dressing can be made up to one week in advance and stored in the fridge. You’ll want to bring it to room temperature and give it another whisk or shake in the jar.
- Storage: Kale actually holds up pretty well, even once dressed, so if you have leftovers you can store leftovers in an airtight container in the fridge for up to 2 days. If you plan to store the salad, you’ll want to either hold the apples or soak them in the water/salt solution mentioned above.
- Keep apples from browning: If you don’t plan to serve immediately, soak the chopped apple in a solution of 1 teaspoon salt and 2 cups water for 5 minutes (increase the amount if needed, using the same ratio). Rinse and let dry, then add to the bowl. This will keep the apples from browning for up to 8-10 hours.
Nutrition
Calories: 488kcal | Carbohydrates: 36g | Protein: 7g | Fat: 37g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 24g | Cholesterol: 7mg | Sodium: 520mg | Potassium: 315mg | Fiber: 6g | Sugar: 27g | Vitamin A: 7210IU | Vitamin C: 66mg | Calcium: 221mg | Iron: 2mg
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