DEB'S KALE SALAD WITH APPLE, CRANBERRIES AND PECANS
A hearty, holiday-worthy raw kale salad with chopped Granny Smith apple, cranberries, toasted pecans and goat cheese, tossed in a zippy honey mustard dressing. It's both vegetarian and gluten free.
Provided by Cookie and Kate
Categories Salad
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees and spread the pecans on a baking tray. Toast them until lightly golden and fragrant, about 5 to 10 minutes, tossing them once or twice to make sure they bake evenly. Remove the tray from the oven and set them aside to cool.
- Pull the kale leaves off from the tough stems and discard the stems. Use a chef's knife to chop the kale into small, bite-sized pieces. Transfer the kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.
- Thinly slice the radishes (this is easier to do if you first chop off the root end so you can place the base of the radish flat against your cutting board). Add them to the bowl.
- Coarsely chop the pecans and cranberries (or cherries) and add them to the bowl. Chop the apple into small, bite-sized pieces and add it to the bowl as well. Crumble the goat cheese over the top.
- In a small bowl, whisk the dressing ingredients together and pour the dressing over the salad. Toss until the salad is evenly coated with dressing. Serve immediately, or for even better flavor, let the salad marinate in the dressing for 10 to 20 minutes beforehand.
Nutrition Facts : Calories 329 calories, Sugar 23.7 g, Sodium 192.5 mg, Fat 22.8 g, SaturatedFat 4.4 g, TransFat 0 g, Carbohydrate 29.6 g, Fiber 4.7 g, Protein 6.2 g, Cholesterol 6.5 mg
RAW KALE SALAD WITH FETA, APPLES, AND PECANS
I have never used raw kale for anything except juicing, so I was really pleased that my first attempt at making a salad with it was a success. Even though I see variations of this recipe on menus all the time, I was not sure how it would work for me in a salad, so I was a bit intimidated. Browsing through the internet I found an article on massaging kale and I decided to give it a try. This is an absolute MUST if you do not want to feel like you are eating plastic. It was so good, I will have to make it again and try it out on my finicky family.
Provided by GurlieGyrl
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive oil in a cast iron skillet over medium-high heat. Add pecans; cook and stir until fragrant, about 5 minutes. Transfer to a small bowl and sprinkle with stevia and chipotle powder; toss until well coated.
- Place kale in a large bowl. Drizzle with olive oil and sprinkle with salt. Massage until leaves begin to soften, about 2 minutes. Add diced apple and spiced pecans. Fold in feta cheese.
Nutrition Facts : Calories 317.7 calories, Carbohydrate 30.1 g, Cholesterol 16.7 mg, Fat 20.4 g, Fiber 6.6 g, Protein 11.4 g, SaturatedFat 4.5 g, Sodium 596.7 mg, Sugar 4.9 g
DEB'S KALE SALAD WITH APPLE, CRANBERRIES AND PECANS RECIPE
Provided by KathyCooks
Number Of Ingredients 13
Steps:
- 1. Preheat the oven to 350 degrees and spread the pecans on a baking tray.Toast them until lightly golden and fragrant, about 5 to 10 minutes, tossing them once or twice to make sure they bake evenly. Remove the tray from the oven and set them aside to cool. 2. Pull the kale leaves off from the tough stems and discard the stems. Use a chef's knife to chop the kale into small, bite-sized pieces. Transfer the kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant. 3. Thinly slice the radishes (this is easier to do if you first chop off the root end so you can place the base of the radish flat against your cutting board). Add them to the bowl. 4. Coarsely chop the pecans and cherries and add them to the bowl. Chop the apple into small, bite-sized pieces and add it to the bowl as well. Crumble the goat cheese over the top. 5. In a small bowl, whisk the dressing ingredients together and pour the dressing over the salad. Toss until the salad is evenly coated with dressing. Serve immediately, or for even better flavor, let the salad marinate in the dressing for 10 to 20 minutes beforehand.
THE BEST SHREDDED KALE SALAD WITH PECAN PARMESAN AND CRANBERRIES
A re-creation of the Tuscan Kale Salad from the True Food Kitchen in Pheonix, Arizona. The shredded kale is tossed in a simple lemon garlic dressing with a few handfuls of breadcrumbs and parmesan cheese thrown in. This is a vegan version of this salad. The perfect salad starter for any holiday menu! The key to this salad is finely chopping (or shredding) the kale.
Provided by Sharon123
Categories Greens
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 300°F Spread the pecans onto a baking sheet and toast in the oven for 8-10 minutes until fragrant and lightly golden.
- Remove the stems from the kale and discard (you can save for smoothies if you are hard core!). Finely chop the kale leaves (the smaller, the better!).
- Wash the kale and spin dry. Place dried kale into a large bowl.
- For the dressing: In a mini food processor, process the garlic until minced. Now add the lemon, oil, salt, and pepper and process until combined. Adjust to taste, if desired. Pour the dressing onto the kale and mix it into the kale with your hands or toss with spoons. Keep mixing for about 1 minute to ensure everything is coated perfectly.
- For the pecan parm: Rinse out the mini processor and pat dry. Add the pecans into the processor and process until the pecans are the size of peas or a bit larger. Now add in the nutritional yeast, oil, and salt and process again until it's a coarse crumb. Be sure not to over-process - we still want a nice crunchy texture here, not powder.
- Sprinkle the pecan Parmesan all over the salad. Toss on a handful or two of dried cranberries. Wrap and place in the fridge for 30-60 minutes to soften. I tried letting this salad sit overnight in the fridge and I greatly preferred the flavour of the salad served the day of, so I don't recommend making this salad the day before and letting it sit in the fridge overnight.
- Note:.
- 1) Instead of a mini processor, you can chop/whisk the dressing and pecan "parmesan" by hand.
- 2) For a nut-free version, try using breadcrumbs instead of pecans.
Nutrition Facts : Calories 378.4, Fat 32.6, SaturatedFat 3.6, Sodium 496.7, Carbohydrate 20.4, Fiber 6.4, Sugar 1.4, Protein 8.7
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