Kale Salad with Apple, Feta and Roasted Pecans
This delicious salad speaks of autumn with the honey crisp apples, barlett pears, roasted pecans and pumpkin seeds.
Servings: 4
Calories: 395kcal
Equipment
- Baking sheet
- large bowl
Ingredients
- ½ cup pecans
- 1 tbsp honey, plus 1 tablespoon for fruit
- pinch of salt
- 5 cups kale, torn stemmed leaves
- 1 cup mixed greens
- 1 gala apple, sliced
- 1 bartlett pear, cubed (optional)
- ¼ red onion, thinly sliced
- ¼ cup feta, crumbled
- ¼ cup dried cranberry
- handful of pumpkin seeds
Dressing:
- ¼ cup extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 2 tbsp maple syrup
- ¼ tsp sea salt
- pinch of pepper
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a small bowl, mix together pecans, 1 tablespoon of honey and salt. Spread the pecans on the baking sheet and bake for 6-8 minutes. Stir once removed to prevent them from sticking to the parchment paper. Set aside to cool.
- Using a large mixing bowl, add the kale and drizzle about 1 tablespoon of olive oil over the kale and massage the kale for about 2 minutes. This will help to soften the kale leaves.
- In a medium bowl, mix together one cup of cold water with 1 tablespoon of honey, add the slice apples and cubed pears if adding. Allow to set for
- Dressing: combine olive oil, apple cider vinegar, Dijon mustard, maple syrup, sea salt and pepper in a dressing bottle. Shake well and set aside.
- Arrange the mixed greens, cubed pears, sliced apple, and red onion in a serving bowl. Sprinkle the feta cheese throughout the salad, and add the pumpkin seeds, cranberry and pecans. Drizzle the dressing over the salad. Enjoy!
Nutrition
Calories: 395kcal | Carbohydrates: 42g | Protein: 6g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Cholesterol: 5mg | Sodium: 293mg | Potassium: 502mg | Fiber: 8g | Sugar: 31g | Vitamin A: 8525IU | Vitamin C: 85mg | Calcium: 245mg | Iron: 2mg