Happy Saturday! I’m headed to a Badgers game in a few minutes, so please excuse the rushed post…for lunch today, I decided to branch back into kale. Usually, I don’t use kale in salads because it’s a little dry, but I’ve had a few *massaged* salads (including one from Chick-Fil-A!) where the dressing really made a difference. In addition, I wanted to add a few warm elements to the salad since it was such a chilly day. This was the result!
We start with a small bunch of kale. Rinse, drain, and tear into pieces. After that, you’re going to make the vinaigrette—an easy whisk-together of fresh lemon juice, red wine vinaigrette, and olive oil. After that, it’s *massage time*
I have to say, it felt kind of awkward but after a minute or two, I definitely felt the kale soften up. I put it in the fridge for a few minutes while I prepared the rest of the salad.
Toasting time! Sliced apple halves get nice and browned in a skillet, and pecans are added at the end, toasting them until they’re just fragrant.
Assembly time! Kale, our toasted nuts and fruit, and a sprinkle of feta cheese. I think this salad would be perfect with a grilled cheese or a simple grilled chicken breast.
Here’s how this salad stacks up…
Healthy: Kale is one of the most famed superfoods, and it’s really the star of this salad. You’re also getting a lot of flavor from a few healthy ingredients.
Good: I definitely think this salad converted me to the kale train. Massaging it before takes it from dry to dish!
Do-able: It takes a little extra effort to toast the apples and pecans, but it’s definitely worth it. If you’ve got the time to have lunch at home or with friends, this should be on your list!
Enjoy! I’m off to watch some football.
Fall Harvest Salad with Toasted Apples, Pecans, and Feta
- one small bunch kale
- one medium/large apple (I used Honeycrisp)
- 1/4 cup pecans (halved or in pieces)
- juice of 1/2 lemon
- 2 tablespoons red wine vinaigrette
- 1/2 cup olive oil
- 2 tablespoons crumbled feta
- Wash kale and drain. Tear or chop into bite sized pieces and place into large bowl. In a small bowl, combine lemon juice, red wine vinaigrette, and olive oil. Drizzle vinaigrette over kale and massage until well incorporated. Let rest for half an hour.
- As the kale is resting, slice apple into 1/8-inch thick pieces. Heat a skillet on medium high and add apples, cooking on each side until golden brown. Add pecans and toast for an additional 2-3 minutes.
- To assemble salad, layer kale in bowl, then top with toasted apples and pecans. Sprinkle crumbled feta and drizzle with additional dressing, if so desired.