Wintry Baby Kale Salad with Maple Vinaigrette
Tender baby kale, crisp red apples, sharp radishes, and nutty toasted pecans come together in a sweet-savory maple vinaigrette to create this simple, colorful salad. Loaded with layers of contrasting flavors and textures, this salad is just hearty enough to be satisfying, yet just light enough not to spoil the rest of the meal. (Photo source: Jared Kent)
| Yield: 4 servings | Time: 25 minutes |
Ingredients
Maple Vinaigrette
2 teaspoons Dijon mustard
2 tablespoons maple syrup
2 tablespoons apple cider vinegar
¼ cup olive oil
salt and pepper to taste
Baby Kale Salad
6 ounces pecans
5 ounces baby kale
6 radishes, sliced into thin circles
1 red apple, cut into thin matchsticks
salt and pepper to taste
Preparation
For the maple Vinaigrette
In a small bowl, whisk together the mustard, maple syrup, and vinegar. Begin to slowly stream the olive oil into the bowl in a thin, steady stream with one hand while whisking constantly with the other hand. Continue to stream in the oil until it is all incorporated and a smooth, homogenous dressing forms. Season the vinaigrette to taste with salt and pepper.
For the baby kale salad
Heat a small pan over medium heat with no oil. Add the pecans and lightly toast for 2-3 minutes, shaking the pan occasionally, just until the nuts start to turn fragrant. Remove the nuts from the pan and set aside.
In a large bowl, combine the kale, radishes, apples, and toasted pecans. Lightly season the greens with a pinch of salt and pepper. Toss all of the salad ingredients with the vinaigrette to coat lightly and serve immediately.
Zero-waste tips
• Reserve the apple core to make a jelly.
• You could also sub in spinach, mixed greens, butter lettuce, or whatever other greens you have on hand.
• Other nuts such as walnuts, almonds, cashews, or pistachios would also work wonderfully in this salad.