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Kale Apple Walnut Salad
This Kale Apple Walnut Salad is healthy, easy and delicious!
Ingredients
1 medium leafy head of green curly kale (8 cups loosely packed leaves)
1 medium leafy head of red curly kale (8 cups loosely packed leaves)
1 cup thinly sliced red onion
2 cups thinly sliced green cabbage
4 tablespoons cider vinegar
3 tablespoons walnut oil (canola or grape seed oil can be used)
1 1/2 teaspoons kosher salt
1 teaspoon Dijon mustard
2 teaspoons granulated sugar
1 1/2 cups walnuts, coarsely chopped
2 large Fuji apples peeled, cored and diced small (about 3 cups)
3/4 cup grated hard cheese such as Romano, Parmesan or Asiago (We used half Romano and half Parmesan)
Instructions
- Remove leaves from stems by running a sharp knife down each side. Chop the kale into small bite sized pieces. Rinse, drain and dry. You should have about 16 cups (one gallon) of loosely packed leaves.
- Place the kale into a large bowl and add onions and cabbage.
- In a small bowl mix vinegar, oil, salt, mustard and sugar. Whip to combine and pour over the leaves.
- With clean hands, massage the liquid into the leaves for about two minutes. The leaves will start to break down and become a little limp. Let this sit at room temperature for ten minutes.
- Place the walnuts in a dry sauté pan over medium heat and toast, about five minutes. Cool.
- Add cooled walnuts to salad along with the diced apples and grated cheese and toss.
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