Kale Salad with Apple and Walnuts
Description
A fresh green salad with green apple and walnuts. It's crisp, crunchy and features a vinaigrette you'll want on everything.
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Ingredients
Toasted Cumin Vinaigrette
- ¼ cup minced shallot
- 6 tablespoons extra-virgin olive oil, divided
- 1 teaspoon cumin seeds
- 4 tablespoons white balsamic vinegar
- 2 teaspoon Dijon mustard
- 1 teaspoon honey
- Kosher salt
Salad
- ⅔ cup raw walnuts
- 8 cups baby kale
- 1 green apple, thinly sliced then cut into 1-inch pieces
- 4 ounces fresh goat cheese (chevre), crumbled
- 8 large basil leaves, thinly sliced
Instructions
Toasted Cumin Vinaigrette
- Add shallots to a glass measuring cup or jar.
- In a small skillet, heat olive oil over medium heat until shimmering. Add cumin seeds and cook, swirling skillet, until cumin seeds are toasted and fragrant. About 1 minute. Immediately transfer oil and cumin seeds to jar with shallots.
- In now-empty skillet, add walnuts and cook, over medium heat, until toasted and fragrant, 2–5 minutes.
- Add vinegar, Dijon, honey and ½ teaspoon kosher salt to shallot-oil mixture; whisk to combine.
Salad
- In a larger serving bowl, combine greens, apple, goat cheese, basil and cooled toasted walnuts. Drizzle with vinaigrette and gently toss; season with salt and pepper.
- Serve immediately.
Notes
If you can't find baby kale, try baby chard, spinach, or a hearty baby greens mix sometimes sold as Power Mix or Powerhouse blend.
Goat cheese substitutions: You can swap in crumbled feta cheese or try large shreds of Parmesan or Pecorino.
To make this vegan: skip the cheese and swap honey out for sugar in the vinaigrette.
Make ahead: the nuts can be toasted ahead of time and the vinaigrette can be made up to 4 days ahead of time and stored in the fridge.
Nutrition
Serving: 1/6 recipeCalories: 342kcalCarbohydrates: 13gProtein: 9.5gFat: 30gSaturated Fat: 7.5gCholesterol: 20mgSodium: 297mgFiber: 3gSugar: 6.5g
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