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)
- 1 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
- 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.
- Add kale to bowl and massage with vinaigrette. Add apple and radish. Toss everything together. Season with salt and pepper, to taste.
- Transfer salad to serving bowl. Just before serving, garnish with pumpkin seeds.
Cook Tips
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: 20.0 g
- Saturated Fat: 3.0 g
- Trans Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 60.0 mg
- Carbohydrates: 11.0 g
- Fiber: 3.0 g
- Added Sugars: 0.0 g
- Sugar: 5.0 g
- Protein: 5.0 g