Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, savory, sweet, simple kale salad. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Transfer to a large bowl to cool slightly. Add the apples, baby kale and the. Put shredded kale in a large bowl and add red wine vinegar and honey. Massage kale thoroughly until leaves are darker and slick with the mixture - maybe about five minutes.
Savory, sweet, simple kale salad is one of the most well liked of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Savory, sweet, simple kale salad is something that I have loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can cook savory, sweet, simple kale salad using 5 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Savory, sweet, simple kale salad:
- Take 8 oz kale (1⁄2 lb)
- Prepare 1⁄4 cup honey
- Get 1⁄4 cup red wine vinegar
- Take 6 oz feta cheese (crumbled)
- Prepare 6 oz dried cranberries
In a large bowl, toss the kale with half the dressing and season with salt and pepper. Fold in the pumpkin and onion. Top with the pepitas and blue cheese and serve, passing the remaining dressing. Heat olive oil in a large pot over medium heat.
Instructions to make Savory, sweet, simple kale salad:
- I used a bag of already shredded kale, but you can use a bunch. It just needs to be ripped into small pieces. Remove stems where you can.
- Put shredded kale in a large bowl and add red wine vinegar and honey. Massage kale thoroughly until leaves are darker and slick with the mixture - maybe about five minutes. Make sure it soaks up the vinegar that pools at the bottom of the bowl.
- Add feta cheese and dried cranberries. Mix it altogether.
- Keep cool in the fridge until ready to serve. Enjoy!
Top with the pepitas and blue cheese and serve, passing the remaining dressing. Heat olive oil in a large pot over medium heat. Stir in the mustard, sugar, vinegar, and chicken stock, and bring to a boil over high heat. Kale is slightly sweet, slightly bitter, hearty green. It makes a wonderfully vibrant and voluminous salad, but also does well in soups and stews, like my Pork Ragu, because it doesn't breakdown as spinach would.
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