This salad is called Perfect Kale Salad because I really do think it’s perfect. There’s a nice blend of flavors, which might make you want a second helping 🙂
My husband saw me pouring the apple cider vinegar into the dressing and said he wouldn’t eat any of the salad if that was on it. I convinced him to try it at least, letting him know the dressing also had other ingredients and they all compliment each other. He tried the salad with the dressing on top and said “not bad!” It didn’t taste like vinegar 🙂
Perfect Kale Salad
Ingredients for the salad:
- 5-10 oz. baby kale, triple washed (I used a 5 oz. bag from Trader Joes, but totally could have doubled the kale)
- 1 medium apple, diced (get a crispy one! I used an organic Fuji apple)
- 2-3 Tbsp. dried Orange Flavored Cranberries, or you can use Craisins
- 2 Tbsp. sunflower seeds
- 3 Tbsp. chopped pecans or walnuts
- about 2 oz. crumbled goat cheese (optional, but it sure added to the salad!)
Ingredients for the Dressing:
- 1 Tbsp. apple cider vinegar
- 2 Tbsp. olive oil (I used light, but I think extra-virgin would even be better and healthier)
- 1 tsp. honey
- 1 tsp. prepared mustard
- a pinch of salt
- a pinch of pepper
Instructions:
- Combine all of the salad dressing ingredients in a small bowl. Set aside.
- Put the Triple Washed Baby Kale in a salad bowl. Drizzle about half the dressing over the kale and use two spoons to toss the kale and salad dressing together.
- Top with diced apple, dried cranberries, sunflower seeds, pecans and crumbled goat cheese. Drizzle the remaining salad dressing on top.
- Serve immediately or cover with plastic wrap and refrigerate until ready to serve.
I refrigerated our leftover salad and it was still very appealing and tasty the next day.
*Inspired by this Tuscan Kale and Apple Salad recipe.
Summary
Recipe Name
Perfect Kale Salad
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Average Rating
Based on 2 Review(s)