Isn't it just the cat's meow when you find something that you really love and its actually good for you?! My current obsession is this kale salad, studded with crunch and texture, and glistening with sweet/tart dressing. Let me be honest: the kale is really like the walls of a newly renovated living room. Walls are necessary to provide structure and substance, but they fade into the background once you add the furniture and the decorative touches. In this salad, the crunch of the julienned apple, the bright pop of pomegranate seeds, the nutty goodness of pecans and sunflower seeds are what catch your eyes and your tastebuds. The dressing ties everything together, with the acidic apple cider vinegar and Dijon mustard balanced by maple syrup. You'll want to make a bowl tonight, I'm sure, not just because its healthy, but because it tastes divine.
Kale Salad with Apple Cider Vinegar Dressing
1 large bunch of kale, washed and dried, picked from stalks and torn into bite sized pieces
1/2 c. finely sliced red cabbage
1 small red apple, julienned
1/4 c. toasted pecans, roughly chopped
1/4 c. dried cranberries
2 Tbsp. toasted sunflower seeds
seeds from 1/2 of a pomegranate
Dressing:
2 Tbsp. olive oil
1 Tbsp. apple cider vinegar
1 1/2 tsp. Dijon mustard
1 tsp. maple syrup
salt and pepper to taste
Prepare the dressing by assembling the ingredients in a small lidded jar; shake vigorously to combine. In a large bowl, toss together the kale and the red cabbage. Drizzle the dressing on and stir to combine. Actually, using your clean hands to toss and coat the kale is the best method. Cover and refrigerate for at least 2 hours, to allow the kale to soften.
Prepare the other ingredients: toast the pecans in a dry skillet over medium heat, for 3-5 minutes, stirring and watching constantly so they don't burn. Remove the seeds from the half pomegranate by holding the cut side on the palm of your hand, and whacking the rounded outside with a wooden spoon. Work over a bowl and the seeds will drop into it as you sharply rap the back of the fruit. Cut the apple into thin, matchstick slices and place them into a bowl of cold water with a few sprinkles of salt. Soak for 5 minutes to prevent discoloration; drain on paper towels.
When you are ready to serve the salad, add the prepped ingredients, saving a few to place on top for nice presentation. I think a white, flat serving tray is best for serving this beauty. Makes 6-8 servings.
