Kale Salad with Candied Almonds, Apples and Maple Dressing
Servings
4 Servings
Ingredients
- ¼ cup 60 ml extra virgin olive oil
- 2 tablespoons 30 ml maple syrup
- ¼ cup 60 ml lemon juice
- Salt to taste
- ½ cup 69 g whole raw almonds
- 1 tablespoon 15 ml extra virgin olive oil
- 1 tablespoon 15 ml maple syrup
- ½ teaspoons salt
- 1 bunch kale stems discarded and leaves roughly chopped
- ½ cup 75 g crumbled Feta cheese
- 4 scallions thinly sliced
- 1 medium tart apple Granny Smith, Northern Spy or Braeburn, halved, cored and thinly sliced
Instructions
- Preheat oven to 300°F (148°C).
- To make the Maple Dressing: Combine all the ingredients in a bowl and whisk until well incorporated, then set aside.
- To make the Candied Almonds: In a bowl, toss the almonds with the olive oil, maple syrup and salt, spread in one flat layer on a parchment- or foil-lined cookie sheet and bake for 10 minutes.
- To make the Kale Salad: In a large bowl, combine the kale, feta, scallions, apple and warm almonds, toss with the dressing and serve immediately.
- Tip: If you don’t have almonds, you can use any other nuts you have on hand—pecans or walnuts would be delicious.
- Recipe posted with permission from Great Meals with Greens and Grains, by Megan Wolf