Fall Favorite: Kale, Apple and Honey Salad
I originally made this salad to celebrate Rosh Hashanah, the Jewish New Year. On this holiday, we dip apples in honey to bring in a sweet new year (if you’ve never tried the combo, you should - it’s so good!). This salad combines kale, apples, and other fall goodness with a honey vinaigrette you’ll want to remake all fall long!
Ingredients
1 Large Bunch of Kale, cleaned, destemmed and torn
1 Apple, Thinly sliced or diced (I love a honey crisp, but anything works!)
1 Cup Shredded Brussels Sprouts
1/4 Red Onion, Thinly sliced
1/2 Cup Feta (Or vegan feta)
1/4 Cup Honey Roasted Almonds
Dressing:
1 Garlic Clove, Minced or Grated
1 Tbs Honey
1/4 Cup Apple Cider Vinegar
1/3 Cup Extra Virgin Olive Oil
1/4 tsp Dijon Mustard
Salt and pepper to taste
Method.
Step 1.
Add your kale (already cut up into bite sized pieces) to your large bowl. Drizzle with olive oil and squeeze to massage until the leaves darken and soften - a few seconds should do the trick! This will make the kale tender, tastier, and easier to digest!
Step 2.
To the bowl with your marinated kale, add in the shaved brussels sprouts, sliced or diced apples, and rinsed red onion. (The reason for rinsing the red onion in cold water is to take the sharpness out - so it’s more mellow in flavor, totally different vibe than a plain raw onion). Then toss in your feta - and definitely consider this amazing vegan feta!
Step 3.
Now it’s time to whip up your easy vinaigrette. Combine all of those ingredients into a jar and shake to combine, or whisk all ingredients in a bowl.
Step 4.
Toss your salad with 1/2 of your dressing. And finally top with crunchy honey roasted almonds.
Step 5.
Enjoy!
This salad, along with any extra dressing stores nicely in the fridge! I love this as a batch meal prep!