Description
This vibrant winter kale salad is refreshing and crunchy, featuring a sweet and tangy maple Dijon dressing that makes it enjoyable and easy to prepare.
Ingredients
Salad Ingredients
- 6-8 cups Kale (curly or lacinato) (Remove tough stems and chop into bite-sized pieces.)
- 1 cup Shredded carrots
- 1 cup Thin sliced red cabbage
- 1 medium Apple or pear, thin sliced (Use freshly sliced or toss in lemon juice to prevent browning.)
- 1 small handful Dried cranberries or chopped dates
- 1/2 cup Toasted pecans or walnuts (Toast for enhanced flavor.)
- optional Crumbled goat cheese or feta (Add if desired for extra creaminess.)
- to taste Salt and pepper
Maple Dijon Dressing
- 1 tablespoon Dijon mustard
- 1.5 tablespoons Maple syrup
- 3 tablespoons Olive oil (Good quality olive oil recommended.)
- 1.5 tablespoons Lemon juice or apple cider vinegar
- 1 small clove Garlic, grated (optional)
- 1 pinch Salt
- to taste Black pepper
Instructions
Preparation
- Remove the tough stems from the kale, chop it into bite-sized pieces, and massage it with a pinch of salt and a teaspoon of the dressing for 1 to 2 minutes until it becomes tender.
- Whisk or shake together the dressing ingredients in a bowl or jar.
- Mix in the shredded carrots, sliced cabbage, sliced apple or pear, dried cranberries or chopped dates, and toasted nuts into the bowl with the kale.
- Start by adding half of the dressing, tossing to combine, and then add more dressing as needed.
- If using, sprinkle crumbled goat cheese or feta on top along with extra nuts and black pepper to taste.
Notes
The salad can be stored in the fridge in an airtight container for 2-3 days. Store crunchy toppings separately for optimal texture. Adjust seasoning and dressing based on preference.
- Prep Time: 15 minutes
- Category: Salad, Side Dish
- Cuisine: American