Chopped Kale Salad with Apples, Craisins, and Goat Cheese
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Yield: 8 servings
Tender and fragrant massaged kale salad. Pairs well with my Homemade Lemon Dijon Vinaigrette.
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Ingredients
For the Kale Salad:
- 6-8 cups kale chopped
- 1 cup craisins
- ½ cup sliced almonds or slivered
- ¼ cup pumpkin seeds or sunflower seeds
- 4 oz. goat cheese crumbled
- 2 honey crisp or gala apples cut fresh when serving
- 2 slices lemon juiced, for the apple
For the Lemon Dijon Vinaigrette:
- ¾ cup olive oil mild
- 6 tbsp. apple cider vinegar
- 4 tbsp. Dijon mustard
- 7 tbsp. honey
- 2 tsp. freshly squeezed lemon juice
- zest from ¼ of a lemon about a teaspoon
- salt and pepper to taste
Instructions
To make Lemon Dijon Vinaigrette:
- Zest the lemon peel and squeeze the juice into a mason jar. Add in the remaining vinaigrette ingredients, then shake the jar to emulsify. Taste test with a piece of kale and adjust to your liking.
To assemble Chopped Kale Salad:
- Wash kale. Remove the thick, hard stem. Bunch the kale together and chop it finely into small bite-sized bits. Place the chopped kale in a large bowl. Using both of your hands, grab fistfuls of kale and scrunch. The motion is similar to when you are shampooing your hair. Stop scrunching once the kale becomes darker green, fragrant, and reduced in size.
- To your bowl of massaged kale, add in the craisins, almonds, pumpkin seeds, and crumbled goat cheese.
- Add in a few splashes of Lemon Dijon Vinaigrette (only to the portion of salad you plan to eat that day), and toss until combined.
- Chop the apple, and place it into a small serving dish. Squeeze the juice from two lemon slices over top, and stir.
- Serve kale salad with the apple spooned over top and extra dressing on the side. Pairs well with marinated chicken and grilled salmon.
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