This past weekend we hosted our dear friends, after too many years, in our new city home. We wanted to tap into the best season of all, fall, with our menu flavors and this salad fit the bill. We harvested some beautiful curly kale from our garden and the hearty bitterness paired with the juxtaposition of the sweet honey crisp apple slices and dried tart cherries… it was truly everything. I’m a big fan! This salad keeps perfectly in the fridge for quick and easy meals for days to come. This salad would pair perfectly with some of your favorite grilled protein for a complete meal. I hope you give this one a whirl.
2 large bunches of curly kale, leaves removed from the thick stem and torn into smaller pieces, washed and dried
1 tbl olive oil
Pinch of salt
1 large apple of choice, I used honey crisp, washed and sliced thinly
1/4 cup of dried tart cherries or golden raisins would be lovely
1/4 cup of chopped toasted almonds
1/3 cup of vegan feta crumbles
1/2 cup of olive oil
3 tbl white wine vinegar
2 tbl of a finely sliced shallot
1 tbl maple syrup or agave syrup
1 tbl of Dijon mustard
Salt & Pepper
To a large bowl, add your kale leaves. I drizzle with a tbl of olive oil and a pinch of salt. Massage the leaves (just get in there and start massaging) until the leaves are darker and wilted. This makes the leaves easier to digest and a bit more tender to eat. Then add your apple, cherries, almonds and feta.
Into a smaller glass jar with a lid, add your dressing ingredients and shake vigorously. Pour about 1/3 of the dressing on your salad and toss. Add additionally if you wish, if not, store in the fridge for up to 2 weeks.
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— Knead to Cook