I’m definitely not a resolutions person. I already have an ongoing list of things in my life that I’m trying to improve like eliminating mindless snacking and working more fruits and veggies into my diet.
When my brain is in all sots of places at once, I tend to reach for anything classified as a carb in between my more virtuous moments. It’s a habit that I’m trying to work on even catching myself mid bite.
I’ve been attempting to convince myself to reach for fruits or veggies when I’m hungry instead of going straight for a salty snack. It’s not like there’s a shortage of produce at home, they just require a little more effort.
Yesterday I worked my pantry/fridge-foraging skills and made a kale apple salad for lunch.
My number one rule with kale salads is that each bite must contain more than just kale. It’s such a strong green that it needs something else to go with it to tone it down.
I raided the leftovers from my New Years Eve cheese plate and used red grapes and Manchego cheese. Salads are such a great way to stretch leftovers or to transform them into a totally different meal.
Not wanting to be without crunch, I sliced crisp Pink Lady apples. I loved how their tangy sweetness stood up to the kale. Then I tossed in toasted walnuts for even more crunch.
To bring all the ingredients together, I whisked up mustard vinaigrette with shallots, Dijon and champagne vinegar.
I’ve heard lots of debate as to whether you are supposed to massage kale. I find that it absorbs the dressing just fine without getting your hands into it, but if the leaves seem especially tough, it is a good idea to give the salad more than just the usual toss with the dressing.
Kale Apple Salad
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: Serves 4 1x
2 bunches lacinato kale
3 Pink Lady Apples, cored and thinly sliced
3/4 cup halved red grapes
1/4 cup chopped toasted walnuts
1 ounce Manchego cheese, shaved
1 tablespoon minced chives
1/4 cup olive oil
2 tablespoons champagne vinegar
1 teaspoon Dijon mustard
1 shallot, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
Remove the ribs from the kale and finely chop the leaves. Place them in a large bowl with the apples, grapes, walnuts, Manchego and chives
For the vinaigrette, whisk together the olive oil, champagne vinegar, mustard, shallots, salt and pepper in a small bowl.
Toss the vinaigrette in the salad before serving.