Kale Salad With Apple And Cranberries Food

DEB'S KALE SALAD WITH APPLE, CRANBERRIES AND PECANS

Steps:

• Preheat the oven to 350 degrees and spread the pecans on a baking tray. Toast them until lightly golden and fragrant, about 5 to 10 minutes, tossing them once or twice to make sure they bake evenly. Remove the tray from the oven and set them aside to cool.
• Pull the kale leaves off from the tough stems and discard the stems. Use a chef's knife to chop the kale into small, bite-sized pieces. Transfer the kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.
• Thinly slice the radishes (this is easier to do if you first chop off the root end so you can place the base of the radish flat against your cutting board). Add them to the bowl.
• Coarsely chop the pecans and cranberries (or cherries) and add them to the bowl. Chop the apple into small, bite-sized pieces and add it to the bowl as well. Crumble the goat cheese over the top.
• In a small bowl, whisk the dressing ingredients together and pour the dressing over the salad. Toss until the salad is evenly coated with dressing. Serve immediately, or for even better flavor, let the salad marinate in the dressing for 10 to 20 minutes beforehand.

KALE AND APPLE SALAD

Steps:

• Whisk together the lemon juice, olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.
• While the kale stands, cut the dates into thin slivers and the apple into thin matchsticks. Add the dates, apples, almonds and cheese to the kale. Season with salt and pepper and toss well.

KALE SALAD WITH APPLE AND CRANBERRIES

Steps:

• Combine kale, apple, sunflower seeds, and cranberries in a large bowl.
• Whisk together olive oil, honey, lemon juice, apple cider vinegar, cinnamon, salt, and pepper in a separate bowl. Drizzle vinaigrette over kale and mix with salad by hand, massaging dressing into leaves.
• Cover and refrigerate for at least 1 hour before serving.

KALE APPLE CRANBERRY SALAD

Steps:

• Wash and de-stem kale then place in a mixing bowl. Pour over tsp olive oil and massage kale with your hands.
• Dice apple and add to kale salad with the cranberries and sunflower seeds then top with crumbled goats feta.
• Measure 3 tbsp olive oil with apple cider vinegar, honey and dijon mustard into a mason jar and shake. Serve over the kale apple cranberry salad.

KALE CRANBERRY FETA SALAD

Steps:

• Wash and stem the kale leaves. Chop into desired size and remove excess water using a salad spinner or dry with towels. Add to a large bowl.
• To the kale, add the cranberries, feta cheese crumbles, sliced almonds, and sliced apple.
• To make the lemon vinaigrette, combine all vinaigrette ingredients in a bowl and whisk to combine. Alternatively, you can place all ingredients in a mason jar and shake to combine.
• Pour vinaigrette over salad and toss gently to combine. If desired, spread onto large serving platter and top with additional cranberries, feta, and sliced apples.

ROMAINE SALAD WITH KALE, APPLES & CRANBERRIES

Steps:

• Place all of the salad ingredients, except the apple slices, into a large bowl.
• Place the dressing ingredients into a blender and blend on high until smooth.
• Drizzle the dressing over the salad ingredients and toss to coat.
• Place the apple slices around the bowl in an decorative pattern.

APPLE, CRANBERRY, AND KALE SALAD

Steps:

• Puree garlic clove, oil, vinegar, mustard, honey, salt and pepper in a blender or with an immersion blender in a large cup until smooth, approximately 30 seconds.
• Use immediately or store in a sealed jar in the refrigerator for up to 1 week. Bring to room temperature before serving if it becomes solid.
• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• On the prepared baking sheet, lay the prosciutto flat. Bake for 10-15 minutes or until the prosciutto is crisp.
• Meanwhile, in a large salad bowl, combine the kale, apples, and cranberries.
• Pour the dressing over the salad, tossing to combine. Top the salad with pistachios, prosciutto, and blue cheese. Eat and enjoy!

KALE SALAD WITH CRANBERRIES

Steps:

• Stir shallot and vinegar together in a large bowl; let stand for 5 minutes. Whisk in oil, honey, orange zest, orange juice, salt and pepper. Add kale and massage the mixture gently with your hands until the kale is lightly wilted, about 3 minutes. Arrange the salad on a platter; sprinkle with cranberries and almonds.