- VE
- GF
- LC
- LC
Kale Salad with Honey Mustard Dressing
Think of this Kale Salad as your go-to base recipe: tender massaged kale, crisp apple, toasted pecans, and a simple homemade dressing. It's delicious as is, but you can easily dress it up with feta, dried cranberries, pomegranate seeds, orange, shaved Parmesan... The salad also keeps well in the fridge for up to 2 days.
Ingredients
Instructions
- Step 1
Preheat the oven to 325°F (160°C). Spread the pecan halves in a single layer on a baking sheet and toast for about 10 minutes, or until fragrant. Remove from the oven and let cool slightly.
- Step 2
Add the olive olive, vinegar, lemon juice, honey, and mustard to a jar with a tight-fitting lid. Seal and shake vigorously until well combined. Taste and adjust with additional mustard for more sharpness, honey for sweetness, or lemon juice for acidity, if needed.
- Step 3
Place the chopped kale in a large bowl and pour the dressing over it. Using clean hands, massage the dressing into the kale for 3 to 5 minutes, or until the leaves have softened, reduced slightly in volume, and turned a deeper green.
- Step 4
Roughly chop the toasted pecans and cut the apple into thin slices or matchsticks. Add both to the kale and toss until evenly combined. Serve immediately.
Per serving
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