A kale salad even non-kale lovers will love! It's packed with pecans, tart green apples, dried cranberries and goat cheese for the best mix of textures and flavors... then tossed in the yummiest sweet & tangy Lemon Maple Dressing, making it the most satisfying salad! And it's naturally gluten-free!
I learned about this and got the original recipe for this salad in a June 2016 issue of Vegetarian TimesMagazine. The website no longer publishes the recipe but so sharing my adapted version here.
So let’s make it!
It’s made with simple, whole foods.
The salad is just 6 main ingredients —
curly kale ( or lacinato kale is that’s your preference), massaged with a touch of salt
fennel (skip if you want, but I don’t love fennel generally but LOVE it in this salad!)
and goat cheese (skip if dairy-free)
And it’s all tossed with the and tossed in the yummiest sweet- savory Lemon Maple Dressing made of:
and olive oil.
And it literally is a quick and simple as it sounds…
Whisk together the dressing.
Toss all the ingredients together in a big bowl with dressing. That’s it!
The original recipe called for toasting the pecans which adds a nice flavor but I usually skip that part…
Fun side note for you baseball fans: I was raised a Yankee fan, my husband a die-hard Red Sox fan, and our eldest son was born during a Yankee-Red Sox Series! I first made this salad to eat for lunch while at my son’s baseball game.
Hope you love it as much as we do!
For our Harvest Salad with kale and delicata squash, click here.
Kale Salad with pecans, cranberries and goat cheese.
A kale salad even non-kale lovers will love! It's packed with pecans, tart green apples, dried cranberries and goat cheese for the best mix of textures and flavors... then tossed in the yummiest sweet & tangy Lemon Maple Dressing, making it the most satisfying salad! NOTE: This salad is adapted from one originally sold at Fenway Park and printed in Vegetarian Times Magazine
Prep Time15 minutesmins
Cook Time7 minutesmins
Total Time22 minutesmins
Course: Summerr, Salads, Sides
Cuisine: Vegan optional, Gluten-Free, Vegetarian
Author: Healthy Gluten-free Family
1bunch kalestems removed, torn into bit size pieces or cut into strips
1generous pinch of salt
2cupsfennelsliced thin (original recipe suggests submerging in ice water for approximately 15 minutes, then draining -- I do this when I have time, it's tastes great both ways)
1Granny Smith applesliced into thin strips
1/2cupcrumbled goat cheeseskip if dairy-free
2tablespoonfresh lemon juice
1shallotchopped (approximately 1 tbsp)
Toast pecans (optional, it adds a nice taste but I usually skip)
Spread on a baking sheet and cook in a preheated 350 degree oven for 7 minutes, or until lightly browned and fragrant. Cool and chop. Note: I've made this salad without toasting the pecans and it's still delicious.
Combine all ingredients in a small bowl and whisk until well combined. Add salt & pepper as desired
Place Kale in a medium bowl and massage with salt. Add remaining ingredients to bowl with kale.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...