Ingredients
For the salad
- 1 large bunch kale
- 1 (6 oz) log cranberry goat cheese
- 1/3 cup pepitas
- 1 crisp apple (Honeycrisp or Gala, cut into thin matchsticks)
- 1 tablespoon olive oil (for prepping the kale)
- a pinch of salt (for the kale)
For the dressing
- 3 tablespoons apple cider vinegar
- 1 1/2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1/4 cup olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Remove the kale from the stems, then wash, dry, and rip or cut it into small pieces.
- Add the kale to a bowl with a pinch of salt and 1 tablespoon olive oil, and massage with your hands for about 5 minutes. This breaks down the bitterness and softens the leaves.
- Toast the pepitas (this step is optional) in a dry skillet over medium heat, shaking the pan often, until they puff and start to pop, about 3 to 4 minutes. Transfer to a plate to cool.
- Make the dressing: add the apple cider vinegar, maple syrup, Dijon, olive oil, salt, and pepper to a jar. Seal and shake until creamy and combined.
- Pour about two-thirds of the dressing over the kale and toss until every leaf is coated.
- Cut the apple into thin matchsticks and add to the bowl.
- Crumble the goat cheese over the top, keeping it cold until the last minute so it crumbles cleanly. Sprinkle with the toasted pepitas.
- Drizzle with the remaining dressing and serve.
Notes
- Massaging the kale is the key step; it softens the leaves and takes away the bitterness, so do not skip it.
- Keep the goat cheese cold right up until you crumble it so it breaks into clean pieces instead of smearing. This salad is great for meal prep, since massaged kale holds up for a couple of days without wilting; store the pepitas separately and add them just before serving so they stay crunchy.
- Plain goat cheese works too if you cannot find the cranberry variety; just add a handful of dried cranberries.
Nutrition
Calories: 350kcalCarbohydrates: 18gProtein: 11gFat: 29g