Description
This autumnal kale salad is made with massaged kale leaves, apple, celery, pecans, and a simple and flavorful maple Dijon dressing. Enjoy it as a side dish or top it with your favorite protein for a quick and filling meal!
Ingredients
Units
Scale
- 1 bunch of lacinato kale
- sea salt, to taste
- 3 ribs of celery
- 1 crisp and sweet apple such as Fuji, Cosmic Crisp, or Honeycrisp
- 1/3 cup toasted chopped pecans
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 2 teaspoons Dijon mustard
- 1/8 teaspoon garlic powder
Instructions
- Strip the leaves of your kale away from the stems. Save the stems for another recipe or compost them. Roughly chop or tear the leaves into bite-sized pieces and add them to a large bowl. Sprinkle a pinch of salt over the leaves then massage them with your fingers until they have softened and are shiny.
- Thinly slice your apple and celery and add them to the bowl with the kale. Add the pecans as well.
- In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, and garlic powder with a pinch of salt. Whisk until it is smooth and emulsified. You shouldn’t see any oil separating from the mixture at all.
- Pour half of the dressing over your salad and gently toss. Taste the salad, then add more dressing or salt as needed. Toss once more.
- Serve immediately and enjoy!
Notes
- Leftovers will keep for 1-2 days in the fridge. If you want to store it for longer, keep the salad and dressing components separate and toss together right before serving.
- Prep Time: 15 minutes
- Category: salad