Massaged Kale Salad with Apples, Goat Cheese, and Maple Vinaigrette
User Reviews
5
Massaged Kale Salad with Apples, Goat Cheese, and Maple Vinaigrette
Description
The salad starts by chopping kale finely and washing it thoroughly to remove grit. A vinaigrette made with olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper is whisked until emulsified. The kale is then massaged with the dressing until soft to reduce toughness and bitterness.
Fresh apple slices add sweetness and a crisp texture, while sliced almonds contribute a pleasant crunch. Crumbled soft goat cheese introduces creaminess and tanginess, and thinly sliced red onion offers a sharp bite. Tossing all together creates a balanced salad with layers of flavor and texture.
This salad is best eaten immediately for freshness. Choosing sweeter apples like Fuji enhances the flavor pairing. To avoid grit, rinsing and spinning the kale dry is recommended. The goat cheese is easier to crumble when cold, and can be omitted for a dairy-free version.
Ingredients
- 1/4 cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons pure maple syrup
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 lb. kale stems discarded, chopped into small pieces about 5-6 cups (see notes)
- 1 apple cored and thinly sliced (I used Fuji)
- 1/2 cup almonds sliced
- 4 oz. goat cheese crumbled, soft, chevre
- 1/2 cup red onion thinly sliced
Instructions
- Wash the chopped kale well in a colander after chopping it. Drain it well, pat it dry, or use a salad spinner to get as much liquid off as possible.
- Whisk together the extra-virgin olive oil (1/4 cup), apple cider vinegar (2 tablespoons), pure maple syrup (2 tablespoons), dijon mustard (1 teaspoon), kosher salt (1 teaspoon), and black pepper (1/4 teaspoon) in the bottom of a large bowl until thick and emulsified, about 30 seconds.
- Add the washed and dried kale to the bowl. Use your hands to "massage" the dressing into the kale, until the kale is noticeably softer, for about one minute.
- Add the sliced apples, sliced almonds (1/2 cup), crumbled goat cheese (4 oz.- I usually crumble mine using a fork directly into the bowl), and thinly sliced red onion (1/2 cup) to the bowl with the kale. Toss to combine.
- Serve immediately for best results.
Notes
- Wash kale thoroughly and spin dry to remove dirt and grit, especially if homegrown.
- Massaging the kale with dressing softens it, improving texture and flavor absorption.
- Use a sweet apple variety like Fuji for a balanced sweetness; apples can be sliced or diced.
- Keep goat cheese cold for easier crumbling; omit for a dairy-free option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 20g | 7% |
| Protein | 9g | 18% |
| Fat | 26g | 40% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 13mg | 4% |
| Sodium | 715mg | 30% |
| Potassium | 355mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 3565IU | 71% |
| Vitamin C | 42.6mg | 47% |
| Calcium | 142mg | 14% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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