Fall Kale And Apple Super Salad Recipes

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FALL KALE AND APPLE SUPER SALAD



Fall Kale and Apple Super Salad image

A delicious Fall Kale Salad, with Brussels sprouts and broccoli, combined with apple, dried cranberries and sunflower seeds.

Provided by Jennifer

Categories     Salad

Time 20m

Number Of Ingredients 14

2 cups kale (chopped and massaged, as needed)
6-8 Brussels sprouts (finely chopped)
3-4 florets broccoli (finely chopped)
1/2 cup dried cranberries
1/4 cup roasted sunflower seeds ((or pumpkin seeds/pepitas))
1 medium apple (cored and diced)
1 slice bacon (cooked and chopped (optional))
1 Tbsp granulated sugar (or honey)
1 1/2 Tbsp white vinegar
2 Tbsp mayonnaise (or Greek yogurt)
1 tsp Dijon mustard
1 Tbsp vegetable or canola oil
1 tsp poppy seeds
Pinch salt/pepper

Steps:

  • Make poppy seed dressing: Combine all ingredients in a small bowl or jar. Whisk or shake vigorously until combined and creamy. Refrigerate if not using right away.
  • For the salad: Prepare greens. For the kale, remove leaves from stem. Discard stem (it's very bitter!). Chop kale leaves in to bite-sized pieces and scatter on a cutting board. Sprinkle with a little salt and rub/massage the kale for a minute or so, until it softens and darkens. Add kale to large bowl. For the Brussels sprouts, remove bottom 1/3 of sprout. Using a sharp knife, thinly slice sprout, turning it on to the flat side after a few slices and continuing to slice until it's all sliced. Add to the bowl with the kale. For the broccoli, remove several florets and finely chop both the flower ends and the stalk. Add to the bowl.
  • Add the dried cranberries and roasted sunflower seeds to the bowl. Dice apple (I don't peeand add to the bowl. Drizzle some of the salad dressing over the salad and toss. Add more dressing as needed.

Nutrition Facts : Calories 239 kcal, Carbohydrate 28 g, Protein 4 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 2 mg, Sodium 82 mg, Fiber 3 g, Sugar 17 g, ServingSize 1 serving

KALE-AND-APPLE SALAD



Kale-and-Apple Salad image

Sweet and tart with crunch for days, the thinly sliced apples in this healthy salad have what it takes stand up to the bold flavors of fresh kale, celery, Parmesan cheese, and a garlicky lemon-honey vinaigrette.

Provided by Shira Bocar

Categories     Food & Cooking     Salad Recipes

Time 25m

Yield Serves 4

Number Of Ingredients 11

2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 garlic clove, minced
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 bunch lacinato kale, stemmed and sliced
1 apple, cored and sliced thin
1 celery stalk, sliced thin
1/4 cup celery leaves
3 tablespoons grated Parmigiano-Reggiano

Steps:

  • In a small bowl, whisk together vinegar, Dijon, honey, and garlic. Whisk in oil in a slow steady stream until emulsified; season with salt and pepper.
  • In a large bowl, toss kale, apple, celery, and celery leaves with dressing; top with Parmigiano-Reggiano before serving.

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