It’s Foodie Friday! Today we have an easy fall salad recipe for you! The tangy vinaigrette takes plain old boring, healthy kale to the next level. Don’t scoff at the kale massaging step! This is what makes the leaves tender and edible without cooking them.
Apple Kale Salad
1 bunch kale, stemmed, washed, and roughly chopped
1/4 C plus 1 Tbsp olive oil, divided
1 large apple, diced
1/2 C dried bing cherries, roughly chopped
1/2 C walnuts, toasted and roughly chopped
4 small scallions, thinly sliced
1/4 C honey
2 Tbsp apple cider vinegar
freshly ground black pepper
Place kale in a large bowl, drizzle with 1 Tbsp of the olive oil, and add a pinch of kosher salt. Use your hands to massage the oil and salt into the kale for about a minute until it softens and turns bright green. Add the apples, cherries, nuts, and scallions,
In a small bowl, combine the honey, vinegar, a pinch of kosher salt, and pepper. Whisk to combine. Pour dressing over salad and toss to coat. Serve the same day or the following day for optimal freshness.