This is a fall or winter salad that you’ll love, whether you’re a kale fan or not! Simply massaging the dressing into the kale for one or two minutes, tenderizes the leaves and gives them a beautiful glisten. The crisp apples, crunch of pepitas, sweet bites of grapes and raisins, the cheddar crumbles (yum!) and delicate dressing makes for the perfect combination of flavors.
Serve along side a hearty soup, roasted chicken or grilled steak. Maybe a little artisan bread and herb butter on the side.
Makes 4-5 portions
INGREDIENTS
- Honey Lemon Dressing (recipe below)
- 10 C lacinato kale, stemmed and leaves torn
- 1/2 C organic Italian parsley, chopped
- 1 C seedless grapes, halved
- 1 organic apple, cored, skin on, thinly sliced
- 1/2 C pepitas, lightly salted and toasted (or sunflower seeds)
- 1/2 C golden raisins or dried cranberries
- 1/2 C sharp white cheddar cheese, crumbled
Honey Lemon Dressing
- 2 T honey (or agave or maple syrup)
- 1 T fresh lemon juice
- 1 tsp fresh lemon zest
- 1 tsp apple cider vinegar
- 2 T extra virgin olive oil
- 1 tsp fresh garlic, minced
- 1/2 tsp Kosher salt or sea salt
- 1/2 tsp cracked black pepper
In a medium size mixing bowl, whisk together your dressing ingredients. Set aside until ready to add to lacinato kale. In a large salad bowl add stemmed, torn lacinato leaves. Dizzle all of the dressing over the kale and massage leaves for 1 to 2 minutes, so completely dressed and beginning to tenderize. Add all other ingredients to the kale and toss. Serve at room temperature.
COOK’S NOTES
- Adding crisp peppered bacon (or other protein) and sliced avocado to this salad makes this more of an entree
- Any leftovers are good for one more day and an amazing addition to a wrap or sandwich.
- To make this recipe vegan, simply omit sharp cheddar or replace with a vegan cheese