Kale me crazy, but I just love Kale. All kinds of it. curly kale, baby kale. I like kale that is chopped, torn or whole. I put it in everything from smoothies to soups. Kale is great source of fiber and chock full of vitamins, minerals like folate and magnesium. Although I love kale, I also love other greens that are less bitter like spinach and arugula! I created this salad when I was staying with my sister in law and brother after they gave birth to their beautiful baby girl. October is when the leaves start changing and crisp cool air comes through and I love these flavors together. To me they scream comfort….well…as much as a salad can scream comfort. You know what I mean.
- 1 Tbsp Apple Cider Vinegar
- 3 Tbs Extra Virgin Olive Oil
- 1 tsp Dijon Mustard
- 2 tsp Real Maple Syrup
- 1/2 tsp Sea Salt
- Pepper to Taste
- 6 C of Lacinato or "Tuscan" Kale De-Stemmed & Torn Into Pieces
- 1 Thinly Sliced Fuji Apple
- 1/2 Thinly Sliced Fennel Bulb
- 1/2 C Pecans
- 1 tsp Coconut Oil
- 1 tsp Maple Syrup
- 1/2 tsp Cinnamon
- 1/2 C Cooked Quinoa
- Lean Protein: Apple Chicken Sausage, Salmon, Shrimp or Grilled Chicken
- Organic Cheddar
- Combine vinegar, mustard, maple syrup salt and pepper to taste. Whisk in olive oil until dressing is combined. Set aside. Feel free to double, triple or quadruple this recipe. It will stay good in the refrigerator up to a week.
- Salad: Melt oil in a pan over medium heat. When warm add the pecans and coat with oil. Turn heat to medium low. Let warm through. After nuts are warm turn heat up a bit and add maple syrup and honey. Mix and set aside.
- Wash, de-stem and tear the kale into bite size pieces. Pour a light drizzle of dressing over the kale and massage for two minutes to break down the kale fibers. This "massage" will make the kale easier to digest. Top with fennel, apple and pecans and optional drizzle or organic cheddar shavings.
- To turn this salad from a side dish to dinner add 1/2 C of cooked quinoa and top with lean protein of your choice.
Kale is a winter staple in my household because it is a hearty and filling green that can go in just about anything. If you find the large leaves are too tough simply chop them up as fine as you like. This salad will be ready in no time, but will wow your dinner guests! Your hubbies will love it too.