5.0 from 3 votes
Autumn Apple and Kale Salad with Parmesan and Roasted Pumpkin Seeds
A simple garden salad, November style. Don't forget to massage the kale.
Prep Time
10 mins
Total Time
10 mins
Servings: 4 people
Calories: 167 kcal
Course:
Salad
Ingredients
- 1 medium bunch curly kale
- 3 Tablespoons garlic-herb vinaigrette
- 2 small apples
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup toasted pumpkin seeds or pepitas
- 2 Tablespoons chopped fresh parsley
Instructions
- Wash the kale and pat it dry with a clean tea towel. Tear it off the stalks and discard the stalks.
- Tear or chop the kale into bite-sized pieces and add it to a big bowl. Add a little vinaigrette and massage the kale with both hands until it begins to break down and feel tender.
- Wash and chop the apples, then toss them in with the kale. Toss with remaining vinaigrette.
- Sprinkle in the cheese, pumpkin seeds and parsley. Toss and serve at once.
Cup of Yum
Notes
- Be sure to add the seeds in last so that they maintain their crunch.
Nutrition Information
Calories
167kcal
(8%)
Carbohydrates
17g
(6%)
Protein
5g
(10%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Cholesterol
6mg
(2%)
Sodium
110mg
(5%)
Potassium
300mg
(9%)
Fiber
2g
(8%)
Sugar
10g
(20%)
Vitamin A
3518IU
(70%)
Vitamin C
46mg
(51%)
Calcium
126mg
(13%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 167
% Daily Value*
| Calories | 167kcal | 8% |
| Carbohydrates | 17g | 6% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 6mg | 2% |
| Sodium | 110mg | 5% |
| Potassium | 300mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 3518IU | 70% |
| Vitamin C | 46mg | 51% |
| Calcium | 126mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.