This festive and healthy Autumn Kale Salad is packed with tons of nutrients! Perfect for a holiday side dish or autumn appetizer.
Table of Contents
Autumn Kale Salad
Happy Monday everyone! I hope you all had a great weekend with lots of sweet family time.
This weekend, despite my fight with allergies, was a blast! Friday was kind of a wash day because I was miserable with a stuffed nose and headache, but was starting to feel on the mend Saturday. Which was good because we had planned to go to the pumpkin patch! It was so much fun!
They had a petting zoo with goats, lamas, sheep, bunnies; and then ponies to ride for the little kiddos. Cason was in heaven! It was like all of the sudden all of those books mommy and daddy read with horses, pigs, cows, and sheep came to life. He was running everywhere and chasing the donkeys neighing at them! So adorable. Then we went to pick out the pumpkins, {which was mommy’s favorite part} and this year he got down and dirty. Climbing over pumpkins, crawling into the middle of the pile, picking them up and throwing them to hear the sound when they fell. {yeah, we are “those” parents.. hehe} So much fun!
Ok, so enough about me. How about this Autumn Kale Salad, huh! Well, in one word. Amazing! The kale has a bite to it, the radishes give it a little spicy taste, then mixed with the creamy goat cheese, toasted pecans, and sweet craisins and yum! This is the perfect kale recipe to get you into Kale, at least it was for me! It is also a great dish to have in your back pocket if you are looking for that perfect holiday side dish! The colors just scream holiday! 🙂
How to Make Autumn Kale Salad
To get started, prep one bunch of kale using the kale massage method. {here is a how to prep kale tutorial} Set aside.
Put 1 1/2 cups of pecans on a baking sheet and toast in 350º oven for 7-9 minutes. Remove from oven and let cool.
Core and dice 1 granny smith apple and then thinly slice 4 radishes. Set aside.
Next, in a small bowl. Mix together 1 Tablespoon of stone ground mustard, 1 Tablespoon of honey, 3 Tablespoons of plain white vinegar, and salt & pepper. Whisk to combine and then slowly add 4 Tablespoons of Olive Oil until completely combined.
Assemble salad. In a large bowl combine kale, apples, radishes, toasted pecans, 1/2 cup of craisins, and 4 oz. of crumbled goat cheese. Finish off with dressing and toss to coat all of the kale leaves.
Autumn Kale Salad
- Prep Time: 15 mins
- Cook Time: 9 mins
- Total Time: 24 mins
- Yield: 4-6 1x
- Category: Salad
- Method: Oven
- Cuisine: American
Description
This festive and healthy Autumn Kale Salad is packed with tons of nutrients! Perfect for a holiday side dish or autumn appetizer.
Ingredients
- 1 bunch of kale, prepped and torn into bite size pieces
- 1 granny smith apple, diced
- 1/2 cup of craisins
- 4 oz. of crumbled goat cheese
- 1 1/2 cups of pecans, roasted
- 4 radishes, thinly sliced
Dressing:
- 1 Tablespoon of stone ground mustard
- 1 Tablespoon of honey
- 3 Tablespoons of plain white vinegar
- 4 Tablespoons of Olive Oil
- salt & pepper
Instructions
- Prep one bunch of kale using the kale massage method. {here is a how to prep kale tutorial} Set aside.
- Put pecans on a baking sheet and toast in 350º oven for 7-9 minutes. Remove from oven and let cool.
- Next, in a small bowl. Mix together stone ground mustard, honey, plain white vinegar, and salt & pepper. Whisk to combine and then slowly add Olive Oil until completely combined.
- Assemble salad. In a large bowl combine kale, diced apples, sliced radishes, toasted pecans, craisins, and crumbled goat cheese.
- Finish off with dressing and toss to coat all of the kale leaves.
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