Kale Salad with Apple, Cranberries, and Pecans
Salads

Kale Salad with Apple, Cranberries, and Pecans

30 min5 servingsSource: Cookie and Kate

Prep Time

20 min

Cook Time

10 min

Total Time

30 min

A hearty, massaged kale salad tossed with crisp Granny Smith apple, toasted pecans, dried cranberries, and crumbled goat cheese in a tangy honey-Dijon dressing.

  • 8 ounces kale, stems removed and leaves chopped
  • 4-5 medium radishes, thinly sliced
  • 1/2 cup dried cranberries or dried cherries
  • 1 medium Granny Smith apple, chopped into small pieces
  • 2 ounces soft goat cheese, chilled
  • 1/2 cup pecan halves
  • Salt and freshly ground pepper to taste
  • 1 1/2 teaspoons honey or maple syrup (for dressing)
  • 1 tablespoon smooth Dijon mustard (for dressing)
  • 1 1/2 tablespoons apple cider vinegar (for dressing)
  • 3 tablespoons extra-virgin olive oil (for dressing)
  1. 1

    Preheat oven to 350°F. Spread pecans on a baking sheet and toast until lightly golden and fragrant, 5-10 minutes, tossing once or twice for even toasting. Set aside to cool, then coarsely chop.

  2. 2

    Place the chopped kale in a large bowl and sprinkle with a pinch of salt. Massage the leaves with your hands by scrunching big handfuls until the kale is darker in color and tender, about 2 minutes.

  3. 3

    Add the thinly sliced radishes, chopped cranberries, apple pieces, and chopped toasted pecans to the bowl with the kale.

  4. 4

    Crumble the goat cheese over the top of the salad using a fork.

  5. 5

    In a small bowl, whisk together honey, Dijon mustard, apple cider vinegar, and olive oil until emulsified. Season with salt and pepper.

  6. 6

    Pour the dressing over the salad and toss until everything is evenly coated. Serve immediately, or let marinate 10-20 minutes for even better flavor.

Recipe Source

Cookie and Kate
kale saladapplecranberriesgoat cheesehealthy

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