If we’ve never met, I think I can sum myself up pretty well with this statement: I’m the one who brings a salad to a party. I’m certainly not anti-dessert (hooray for cider doughnut season!!!), but so often everyone else offers to bring an appetizer or something sweet and there are no vegetables to balance it all out. Kale salad keeps incredibly well, and is in fact better if made ahead so the dressing breaks down the kale a bit. The particulars are not so important here, I really like the apples but a roasted veg like butternut or beets works as well (or could be in addition to the apple), any dried fruit, and whatever nuts you have around. I wanted to make sure there was a diary free offering for our work potluck, but at home I would definitely add crumbled goat cheese on top.
Kale salad with apples, dried cranberries, and pecans
Serves 4 for lunch sized salads, 8 or more for party sized servings
- 3 tablespoons apple cider vinegar
- 3 tablespoons extra virgin olive oil
- 1 tablespoon smooth Dijon mustard
- 1 tablespoon honey
- 10 oz kale (1 large bunch or about 6 cups), stems removed and chopped. I used a mix of Red Russian and curly green.
- 1 apple, chopped right before serving
- ½ cup toasted pecans, chopped
- ½ cup dried cranberries
- ½ cup crumbled goat cheese (optional)
Put all the dressing ingredients in a jar and shake to combine. Taste and adjust to your liking. A few hours before serving, toss the kale in the dressing. To really get the dressing in the curly bits use clean hands to do the tossing and massage the dressing into the leaves. To serve, top with the pieces of apple, pecans, dried cranberries, and goat cheese (if using).