DEB'S KALE SALAD WITH APPLE, CRANBERRIES AND PECANS
A hearty, holiday-worthy raw kale salad with chopped Granny Smith apple, cranberries, toasted pecans and goat cheese, tossed in a zippy honey mustard dressing. It's both vegetarian and gluten free.
Provided by Cookie and Kate
Categories Salad
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees and spread the pecans on a baking tray. Toast them until lightly golden and fragrant, about 5 to 10 minutes, tossing them once or twice to make sure they bake evenly. Remove the tray from the oven and set them aside to cool.
- Pull the kale leaves off from the tough stems and discard the stems. Use a chef's knife to chop the kale into small, bite-sized pieces. Transfer the kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.
- Thinly slice the radishes (this is easier to do if you first chop off the root end so you can place the base of the radish flat against your cutting board). Add them to the bowl.
- Coarsely chop the pecans and cranberries (or cherries) and add them to the bowl. Chop the apple into small, bite-sized pieces and add it to the bowl as well. Crumble the goat cheese over the top.
- In a small bowl, whisk the dressing ingredients together and pour the dressing over the salad. Toss until the salad is evenly coated with dressing. Serve immediately, or for even better flavor, let the salad marinate in the dressing for 10 to 20 minutes beforehand.
Nutrition Facts : Calories 329 calories, Sugar 23.7 g, Sodium 192.5 mg, Fat 22.8 g, SaturatedFat 4.4 g, TransFat 0 g, Carbohydrate 29.6 g, Fiber 4.7 g, Protein 6.2 g, Cholesterol 6.5 mg
KALE SALAD WITH APPLE AND LEMON
Delicious, refreshing kale salad with lemon, apple, and almonds!
Provided by Erin Garmon
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 10m
Yield 2
Number Of Ingredients 7
Steps:
- Massage kale with lemon juice in a large bowl until thoroughly mixed together, about 2 minutes. Add chopped apple and toasted almonds; toss to combine.
- Mix honey and olive oil together in a separate bowl. Drizzle mixture on salad. Season with salt and pepper. Serve.
Nutrition Facts : Calories 206.1 calories, Carbohydrate 40.7 g, Fat 5.8 g, Fiber 8.7 g, Protein 8.9 g, SaturatedFat 0.7 g, Sodium 176.3 mg, Sugar 10 g
SAUTEED KALE WITH APPLES
The stems can be tough on kale, so remove as much of the stem as possible.
Provided by suzanne
Categories Side Dish Vegetables Greens
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat olive oil in a large skillet over medium heat; cook and stir onion until tender, about 4 minutes. Add apples, vinegar, salt, and pepper; cover skillet and cook until apples are tender, about 3 minutes. Add kale; cover and cook until kale is tender, 4 to 5 minutes.
Nutrition Facts : Calories 122.6 calories, Carbohydrate 21.6 g, Fat 4 g, Fiber 4 g, Protein 3 g, SaturatedFat 0.6 g, Sodium 87 mg, Sugar 9.6 g
HEALTHY APPLE AND KALE SALAD
A great cleanse approved salad with kale and apples.
Provided by Max Lamb
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 15m
Yield 3
Number Of Ingredients 11
Steps:
- Massage kale with your hands until leaves have softened, about 2 minutes. Place in a large bowl. Add apples, pomegranate seeds, and cinnamon.
- Stir together olive oil, lemon juice, shallot, thyme, pepper, and red pepper flakes in a small bowl. Pour dressing over kale salad and toss to combine.
Nutrition Facts : Calories 256.5 calories, Carbohydrate 42.3 g, Fat 10.2 g, Fiber 5.3 g, Protein 4.8 g, SaturatedFat 1.4 g, Sodium 46.8 mg, Sugar 25.8 g
KALE AND APPLE SALAD
Antioxidant-rich kale is even better for you when eaten raw. Thin strips are softened in a light lemon dressing, then tossed with the savory-sweet blend of apple, dates, almonds and cheese. A little pecorino goes a long way in giving this nutritious salad a satisfying depth of flavor.
Provided by Food Network Kitchen
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Whisk together the lemon juice, olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.
- While the kale stands, cut the dates into thin slivers and the apple into thin matchsticks. Add the dates, apples, almonds and cheese to the kale. Season with salt and pepper and toss well.
Nutrition Facts : Calories 151 calorie, Fat 8.5 grams, SaturatedFat 1.5 grams, Cholesterol 4 milligrams, Sodium 161 milligrams, Carbohydrate 17 grams, Fiber 3 grams, Protein 5 grams, Sugar 8 grams
KALE SALAD WITH APPLES AND CHEDDAR
For a kale salad to be successful, use the most tender kale you can find and cut it into very thin filaments or chop it very finely (or both). Curly kale and Russian kale are more tender than black leaf kale. This is inspired by a wonderful salad I tried recently at the New York restaurant Northern Spy.
Provided by Martha Rose Shulman
Categories easy, weekday, salads and dressings
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Combine the kale, almonds, apple and Cheddar in a large bowl.
- Whisk together the lemon juice, salt, garlic and olive oil. Add to the salad, and toss well. Sprinkle the Parmesan over the top, and serve.
Nutrition Facts : @context http, Calories 177, UnsaturatedFat 11 grams, Carbohydrate 6 grams, Fat 16 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 161 milligrams, Sugar 4 grams, TransFat 0 grams
KALE-AND-APPLE SALAD
Sweet and tart with crunch for days, the thinly sliced apples in this healthy salad have what it takes stand up to the bold flavors of fresh kale, celery, Parmesan cheese, and a garlicky lemon-honey vinaigrette.
Provided by Shira Bocar
Categories Food & Cooking Salad Recipes
Time 25m
Yield Serves 4
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together vinegar, Dijon, honey, and garlic. Whisk in oil in a slow steady stream until emulsified; season with salt and pepper.
- In a large bowl, toss kale, apple, celery, and celery leaves with dressing; top with Parmigiano-Reggiano before serving.
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