![]() ![]() 2 medium sized Macoun Apples or Honey crisp.Whisk well to combine everything and set aside. Now for assembling the dressing- keeping the stove on medium low heat, I heat the olive oil, dijon mustard and apple cider vinegar and whisk till combined. I sautéed with a little olive oil (just enough to coat the pan) until the shallots are sautéed and soft about 3-4 minutes. I then add the diced shallots to a pan on medium low heat. First, I take one shallot and dice it up finely. Using honey and maple syrup is key to balancing out the bitterness of the kale greens.įor this recipe, I chose to warm the dressing. Dijon mustard add a hint of spiciness and helps emulsify the dressing. This dressing doesn’t overpower the greens. To add some brightness, I pair this kale salad a warm apple cider dressing. You can always buy pre-washed and pre-cut kale which saves a lot of time. Drain the water and let the kale dry thoroughly.Transfer to a salad spinner and wash well.It is important that the kale is chopped into bite sized pieces. Remove the stems from kale and break into bite-sized pieces.Either way, this easy kale salad is worth whipping up. Or, if you like buying the stalks and prepping yourself- by all means go ahead. Or if you’re like me and want easy peasy- then buy kale that’s prepped and done for you. With a few tips, you can prep kale to make it so much more palatable. While the squash is roasting in the oven, you can prep the other ingredients for the salad.įresh kale can be a bit tough and on the bitter side. Roast the squash for 400 degrees for about 25 minutes or until tender. Transfer the cut butternut squash to a mixing bowl and add olive oil, salt, pepper and thyme. ![]() Then, cut into 1/2 inch slices and cut into cubes. Cut in half length wise and scoop out the insides. If you do decide to use a whole butternut squash, start by peeling the thick off using a potato peeler. This dish is vegetarian, but you can definitely always add a protein of your choice, or even add some bacon to the warm dressing. The kale is tossed with a sweet and tangy warm dressing to balance out the flavors. Kale’s leafy greens are ideal for pairing with vinaigrettes. Are you guys noticing a pattern here? I really do love salads.īoth of my salads go really well with my GF Tomato and Brie Tart. Some of my other favorites are my Broccolini Kale Caesar Salad and my Gluten Free Citrus Salad. What I love about making salads is that you can really customize it for the seasons based on the available produce.Ī bowl of kale salad is a nutrient rich meal that is also very easy to prepare.
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