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Kale Salad with Apples and Pumpkin Seeds Recipe

Kale Salad with Apples and Pumpkin Seeds

Serves 6

The bright flavors of this crisp salad provide a welcome contrast to the rich foods typically found on a holiday table. Hearty kale leaves can be dressed up to 45 minutes in advance, allowing more time for last minute preparations.

Ingredients:

  • 1 tablespoon whole-grain mustard
  • 2 teaspoons honey
  • 1/4 cup sherry wine vinegar
  • Kosher salt, to taste
  • Pepper, to taste
  • 3/4 cup extra virgin olive oil
  • 1 bunch lacinato or curly kale, ribs removed and leaves sliced crosswise into 1/4-inch ribbons
  • 1 apple, thinly sliced (see Cook's Tip)
  • 6 radishes, thinly sliced
  • 1/2 cup pumpkin seeds, toasted

Directions:

  1. In a medium bowl, whisk together mustard, honey, vinegar, and a pinch each of salt and pepper. Slowly drizzle in olive oil while constantly whisking.
  2. Add kale to bowl and massage with vinaigrette. Add apple and radish. Toss everything together. Season with salt and pepper, to taste.
  3. Transfer salad to serving bowl. Just before serving, garnish with pumpkin seeds.
  4. Cook's Tip:
  5. Swish apple slices in bowl of salt water or water with a squeeze of lemon. Drain and set aside. This will keep them from browning.

Nutrition:

Amount Per Serving (based on 6 servings)
Calories: 220
Fat: 20 g
Saturated Fat: 3 g
Cholesterol: 0 mg
Sodium: 60 mg
Carbohydrates: 11 g
Fiber: 3 g
Sugar: 5 g
Protein: 5 g
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