Kale Salad with Apple, Raisins, and Walnuts
I've decided I might go on a quest to find the ULTIMATE kale salad recipe.
I bought a small bunch of kale a few days ago. I found an awesome looking Indian-spiced lentil soup recipe that I am wanting to try and it called for kale. BUT I decided I should use up the soup in my freezer first before making more soup so I needed to use up the kale before it went bad. I am in one of my "let's use up what's in the kitchen before we go shopping again" modes so I considered what I could make with kale. I briefly considered making kale chips (like this recipe HERE), but I was craving a hearty sort of kale salad. On hand, I had apple, walnuts, and raisins and that sounded good. I did a Google search by typing in something like "kale apple raisin walnut" and I found a number of kale salad recipes calling for those ingredients. There were a number of variations of course... some called for dried cranberries, some called for pecans, some called for feta or cheddar cheese. I picked a recipe for which I had all of the ingredients and I would not have to make any substitutions and I really liked it. I did, however, tweak the dressing a bit. The recipe called for 10 to 15 grinds of black pepper and I over did it. My dressing was a bit bitter so I added a touch of honey. I did add some hard boiled egg to my salad for some protein and I really liked that. And it just occurred to me that the recipe called for a tart Granny Smith apple and I used a sweet Gala apple instead. Oh well. I followed the recipe pretty closely.
This is a great start on my quest for the ULTIMATE kale salad... I am going to keep trying other recipes.
Apple Dijon Kale Salad
Recipe Link (click HERE)
The slight changes I made to this recipe are listed in ( ) below.
1/3 cup olive oil
1/4 cup apple cider vinegar
1 clove garlic
1 1/2 tablespoons Dijon mustard
1/4 teaspoon salt
10 - 15 grinds fresh cracked pepper (I over did it with the pepper... start with less and add more if desired)
(Option: if dressing seems too tart, add in a teaspoon or so of honey, agave nectar, or maple syrup to balance the flavors).
1 bunch kale
1 medium Granny Smith Apple (I used a Gala apple)
1/4 cup raisins (I added extra)
1/2 walnuts (I added extra and I toasted the walnuts in a dry skillet before chopping them)
- Tear the kale leaves from the stems. Cut the leaves into thin slices and then rinse well under cool water (in a colander). Allow the kale to drain as you prepare the rest of the salad.
- In a blender combine the olive oil, apple cider vinegar, Dijon mustard, clove of garlic, salt, and pepper. Blend until the garlic is minced and the dressing is smooth. (Option: if dressing is too tart for your liking, add a teaspoon or so of honey, agave nectar, or maple syrup to balance the flavors).
- Wash the apple and chop it into chunks. Roughly chop the walnut halves. Make sure the kale is as dry as possible and then combine it in a large bowl with the apples, walnuts, and raisins. Pour the dressing on top, starting with half, and toss to coat. Add more dressing as desired.