A beautiful, tasty salad featuring fall favourites like apples, kale, cabbage and carrots with a honey dijon dressing.
Prep Time15 minutesmins
Total Time15 minutesmins
Course: Salad
Cuisine: American
Keyword: fall salad, kale, salad
Servings: 4people
Calories: 303kcal
Author: Getty Stewart
Ingredients
1bunchkale (~4 cups packed leaves)
1Tbsp lemon juice
1/8 tsp salt
1/2cup sliced red cabbage
1/2cupshredded carrots
1firmapple, cut into matchsticks
1/2 cuproasted chickpeas (or nuts)
1/4cupchopped dried apricots (or cranberries)
1/4 cupcrumbled feta cheese
Honey Dijon Vinaigrette
1/3cupcanola oil
2Tbspwhite wine vinegar
1Tbsphoney
1tspDijon mustard
1/4tspsalt
1/8tsp black pepper
Instructions
Wash and remove large stems from kale and chop into bite sized pieces.
Place kale in large serving bowl. Toss and drizzle with lemon juice and 1/8 tsp salt. Use your fingers to gently massage the lemon juice and salt into kale leaves to soften them just until they start to wilt.
Toss in chopped cabbage, carrots and apples.
To prepare vinaigrette combine all ingredients in a jar, seal and shake. Taste and adjust as desired. Serve on the side or drizzle over tossed salad.
Garnish with roasted chickpeas, apricots and feta cheese.
Store leftovers in the fridge for up to 3 days.
Notes
Try These Ideas:
use pears instead of apples
use walnuts, pecans or croutons instead of chickpeas
use goat cheese, blue cheese of fresh shaved Parmesan instead of feta
use dried cranberries, blueberries, cherries or cranberries instead of apricots