Kale, Apple and Pecan Salad

Hello everyone! I have to apologise for my brief hiatus – I’ve been moving to a new country!  That’s right from London to San Francisco, I am now in the beautiful Bay Area.

And, of course, living in California for a week means that I have to celebrate with one of those “super foods”(ask a doctor, there is nothing super about them, they are just healthy) that California loves: KALE.

My first experience with kale was terrible, and then I learned that (A) you don’t eat the stalk of kale and (B) you have to massage it.  Yup. Kale is high maintenance. But it tastes really yummy and you can get a lot of aggression out when you wring your little kale leaves.

Anyway… Here is a lovely little salad that is nice and simple to make. At most, the difficult thing would be the pecans, should you choose to candy them yourself, but if you are trying to be healthy, go for plain pecans. I made it last night for a family get together with my aunts and uncles in the Bay area and some old friends who were visiting. It is, officially, family approved!

It is, genuinely, very easy to make, and if you hate kale, trust me, you want to at least try the vinaigrette, it is my go-to salad dressing because it is amazing on anything.  Let me know if you give it a try.

Kale_and_Apple_Salad

Kale, Apple and Pecan Salad (Serves 4 as a main, 8 as a side)

Salad:

  • 2 bunches of green leafy kale
  • 1/2 cup dried cranberries
  • 1/2 cup pecans (fresh or candied)
  • 1 whole red apple
  • 1 tsp salt

Vinaigrette:

  • 4-5 tbsp orange juice
  • 4 tbsp balsamic vinegar
  • 2 tsp dijon mustard
  • 6 tbsp olive oil
  • pinch of pepper (maybe 1/2 tsp)

For the vinaigrette,  combine all of the ingredients in a bowl and whisk, or in a bottle that you can shake. It refrigerates well for 1-2 weeks depending on if you used fresh orange juice.

For the salad, begin by chopping the kale into small pieces.

Sprinkle on the salt and then “massage” the kale – basically squishing it and rubbing it until it reduces and size and becomes a dark green.

Slice the apple into small slivers and add to the kale.

Chop the pecans roughly and add to the salad along with the cranberries.

Add the dressing before serving.

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