Description
A vibrant and healthy chopped kale salad featuring fresh apples, crunchy toasted pecans, tangy pomegranate seeds or dried cranberries, and creamy crumbled feta, all brought together with a sweet and tangy maple balsamic vinaigrette. This salad is perfect as a side dish and offers a delightful mix of textures and flavors that everyone will enjoy.
Ingredients
Scale
Salad Ingredients
- 2 bunches kale (about 8 cups chopped, redbor variety recommended)
- 2 apples, sliced and diced (cut into apple-shaped slices then diced)
- 1 bunch scallions, finely chopped
- 4 oz container pomegranate seeds or dried cranberries
- 4 oz crumbled feta cheese
- 1 cup chopped toasted pecans
Maple Vinaigrette
- 3 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1/3 cup maple balsamic vinegar
- Salt and pepper, to taste
- 2/3 cup olive oil plus extra 3 tablespoons for massaging kale
Instructions
- Make the vinaigrette: In a large measuring cup, combine the minced garlic, Dijon mustard, maple balsamic vinegar, and a pinch of salt and pepper. Whisk these ingredients together until well blended.
- Emulsify the dressing: Slowly drizzle in the olive oil while whisking continuously to create a smooth, well-emulsified vinaigrette.
- Prepare the kale: Place the chopped kale into a large salad bowl. Drizzle about one-third cup of the vinaigrette over the kale leaves.
- Massage the kale: Using your hands, massage the vinaigrette thoroughly into the kale leaves. This helps soften the kale and infuses it with flavor.
- Add remaining salad ingredients: To the massaged kale, add the chopped apples, scallions, pomegranate seeds or dried cranberries, crumbled feta, and toasted pecans. Reserve a few of each ingredient for garnish on top.
- Toss the salad: Toss all the salad ingredients together gently. Add more dressing if desired and adjust salt and pepper to taste.
- Serve and garnish: Sprinkle the reserved pecans, apples, pomegranates or cranberries, and feta on top for a beautiful presentation. Serve immediately as a side dish.
Notes
- Massaging the kale is key to tenderizing its texture and making it more palatable.
- Choose crisp apples like Honeycrisp or Fuji for the best texture and sweetness.
- To toast pecans, place them in a dry skillet over medium heat for 3-5 minutes until fragrant and lightly browned.
- This salad can be prepared a few hours ahead; keep the dressing separate until ready to serve to maintain freshness.
- Maple balsamic vinegar adds a unique sweet and tangy flavor, but regular balsamic vinegar with a teaspoon of maple syrup can be substituted.
