Sunday, April 24, 2016

Kale Salad with Apples and Feta

This salad was inspired by two different salads.  One I had while we were on vacation in Florida and the other I had when I was out to dinner with my mother-in-law last week.  I took what I liked from both, combined them, whipped up a dressing and voila! 

I served this last night with dinner and Jason loved it!  He normally eats a salad every night for dinner, so I think he appreciated a little variety.  And, don't even get me started on how incredibly excellent kale is for you.  Loaded with vitamins K, A, E, B6, and C, full of antioxidants, a natural anti-inflammatory, rich in iron, calcium, potassium....I could go on and on.  Add in some apples and dried cherries for sweetness and texture, toasted walnuts for crunch and omega-3's, and some feta because, well, everything is better with cheese and, just trust me.  You just need to try this.

I had it with one of my Quinoa and Black Bean Burgers, Fermented Sauerkraut, homemade sweet pickles and half an avocado.  Delicious!
Seriously, you need to try this.

Also, one of my favorite things about this salad?  It's better the longer it sits.  So, you can make it the day before.  I just love things that you can make ahead.  Doesn't it make life so much easier?

Okay, okay, enough chatting.  Here's the recipe:

Kale Salad with Apples and Feta
Serves 4-6


1 small bunch of kale (about 10-12 leaves)
1/4 cup plus 2 tbsp olive oil
2 tbsp raw honey
1/2 tsp kosher salt
1/2 cup dried cherries, chopped
1 medium apple, washed and diced
1/2 cup walnuts, chopped and toasted*(toasting is optional)
1/2 cup crumbled Feta


1.  Destem the kale and cut or tear into small, bite sized pieces.  Place in a colander, rinse well and let drain.

2.  While the kale is draining, combine the olive oil, vinegar, honey and salt in a large bowl.  Whisk together until it all comes together to form a dressing.  Add the kale and, with clean hands, toss the kale with the dressing, gently massaging the kale as you're tossing.  This will help reduce the volume of the kale.

3.  Add the remaining ingredients, toss together and place in the fridge.  Allow to sit for at least 8 hours, but overnight is best.  Serve and enjoy!

*When toasting walnuts (or any other type of nut), use a dry skillet over medium high heat.  Toasting nuts only takes a couple minutes, so be sure to keep your eye on them, tossing them every 30 seconds or so.  Once you begin to smell them toasting and they become golden, they're ready! 

~ Bon Appétit ~

Sara :)

No comments:

Post a Comment