Kale Salad with Apples and Pecans in a Red Wine Vinaigrette FAVORITE

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Wash the kale and pat it dry. Slice off the stiff stems below the leaves and continue slicing the stem away from the leaf until you have cut a thin v-shape into the kale leaf and removed the tough stem all the way up. Stack the kale leaves two or three at a time, roll them up, and slice the leaves into thin ribbons.

Step 2

Place the kale ribbons in a large mixing bowl. Add the salt and a drizzle of oil and massage it into the kale with your hands for two minutes. You’ll notice the kale start to turn a darker green and the texture of the kale will begin to soften a bit.

Step 3

Spread the pecans on out on a cookie sheet and roast them at 350 degrees F for 5 to 10 minutes until they get some color and they are fragrant. Careful not to leave them unattended as they burn easily!

Step 4

Toss in the red onions, apples, and pecans. In a small bowl, whisk together the oil, vinegar, garlic and sugar or honey with salt and black pepper to taste. Pour over the salad and toss. Sprinkle cheese over the top and serve. The salad can be refrigerated for up to a day before serving.