Winter Kale Apple Mix (Print Version)
# Ingredients:
→ Produce & Fresh Additions
01 -
1/2 small lemon
02 -
6 oz curly kale, finely chopped
03 -
6 oz assorted shredded veggies (like carrots, cabbage, or Brussels sprouts)
04 -
1 1/2 cups butternut squash chunks, ready to roast
05 -
2 medium apples, crunchy and diced
06 -
1/2 cup pomegranate seeds
→ Cheesy Toppings
07 -
4 oz crumbled goat cheese
08 -
1 1/2 cups sugared pecans
→ Dressing From Scratch
09 -
1 tsp coarse salt
10 -
1/2 cup olive oil (extra-virgin)
11 -
4 tsp maple syrup (pure)
12 -
1/2 cup vinegar (red wine)
13 -
4 tsp grainy or Dijon mustard
14 -
1/2 tsp black pepper, freshly ground
# Instructions:
01 -
Toss kale into a big bowl, sprinkle with olive oil and lemon juice, and massage for a minute or so. You'll know you're done when the kale looks brighter and softens up.
02 -
Mix the diced apples and shredded veggies into the kale. Give it a quick toss so it's all combined.
03 -
Combine olive oil, maple syrup, vinegar, mustard, salt, and pepper in a jar with a lid. Pop the lid on and give it a hard shake for about half a minute until it all blends.
04 -
Drizzle the dressing over the salad and stir everything until it's fully coated.
05 -
Scatter the pecans, goat cheese, roasted squash, and pomegranate seeds on top. Serve right away.
# Notes:
01 -
Rub the kale with lemon and oil to make it tender and less bitter.
02 -
When cooking the butternut squash, aim for crispy on the outside and soft inside.
03 -
Go for apples that are firm to add a nice crunch.
04 -
Feel free to prepare the dressing early and store it chilled.
05 -
Keep pecans crunchy by adding them right before you serve.