Kale Salad with Apple Cider Vinaigrette
Yield: 4 servings
Calories: 421kcal
Healthy kale salad tossed in a delicious apple cider vinaigrette dressing and mixed with fruits, nuts, and a creamy goat cheese.
Ingredients
Salad
- 8 cups (120 g) curly kale, red or green, ½" thick slices
- 1 cup (114 g) diced apple, fuji, gala, honeycrisp, Granny Smith, ½" dice
- ¾ cup (119 g) diced avocado, ½" dice, 1 medium avocado
- ½ cup (50 g) pecans, roughly chopped
- ⅓ cup (44 g) dried cranberries
- 2 tablespoons (30 g) goat cheese
Dressing (¾ cup)
- 3 tablespoons (45 ml) apple cider vinegar
- 2 tablespoons (30 ml) honey, or pure maple syrup
- 1 teaspoon lemon zest
- 1 tablespoon (15 ml) lemon juice
- 2 teaspoons (10 ml) dijon mustard
- ½ teaspoon (3 g) kosher salt
- ¼ teaspoon black pepper
- ½ cup (120 ml) olive oil
Instructions
- Prepare the Kale - Cut the leaves off the tough kale stem. Briefly massage the leaves. Slice them into ½-inch thick pieces. Rinse under cool water and dry.
- Ready the Salad - In a large bowl, add the kale, apples, avocado, pecans, and cranberries. Set aside.
- Make the Dressing - In a medium bowl, whisk together apple cider, honey, lemon zest, lemon juice, mustard, salt, and pepper. Slowly drizzle in the olive oil and whisk until it becomes a lightly thickened emulsified dressing. Season to taste.
- To Serve - Add ½ cup of the dressing to the bowl of salad. Gently toss to combine. Crumble goat cheese on top. Serve with extra dressing on the side.
Notes
- Recipe Yield: 8 cups
- Serving Size: 2 cups of salad plus 3 tablespoons of dressing
Nutrition
Calories: 421kcal | Carbohydrates: 33g | Protein: 9g | Fat: 32g | Saturated Fat: 5g | Cholesterol: 3mg | Sodium: 183mg | Potassium: 957mg | Fiber: 5g | Sugar: 14g | Vitamin A: 13541IU | Vitamin C: 169mg | Calcium: 225mg | Iron: 3mg
Recipe Link