Autumn Kale Salad with Fennel, Honeycrisp and Goat Cheese

Need a gluten free main course? Autumn Kale Salad with Fennel, Honeycrisp and Goat Cheese could be a spectacular recipe to try. This recipe makes 2 servings with 600 calories, 14g of protein, and 41g of fat each. For $4.13 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper, dijon mustard, lemon zest, and a few other things to make it today. This recipe from Cookie and Kate has 711 fans. From preparation to the plate, this recipe takes approximately 20 minutes. With a spoonacular score of 94%, this dish is amazing. If you like this recipe, you might also like recipes such as Autumn Kale Salad with Fennel, Honeycrisp and Goat Cheese, Shaved Honeycrisp Apple and Kale Salad, and Crispy Kale Roasted Autumn Salad with Brie Grilled Cheese Crotouns.

Servings: 2

Preparation duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Instructions To prepare the kale: Use a chefs knife to remove the tough ribs from the kale, then discard the ribs. Chop the kale leaves into small, bite-sized pieces. Transfer the chopped kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant. To prepare the remaining salad ingredients: Chop the apple into small, bite-sized pieces. Use a chefs knife or mandoline to slice the fennel as thin as possible. Transfer the prepared apple and fennel to the salad bowl. Use a fork to crumble the goat cheese over the salad. Roughly chop the cranberries and add them to the bowl. To toast the pepitas: In a skillet over medium-low heat, toast the nuts, tossing frequently, until fragrant and starting to make little popping noises, about 3 to 6 minutes. Transfer the pepitas to a bowl to cool. To make the dressing: In a small bowl, whisk together all of the dressing ingredients until emulsified. To prepare the salad: Add the cooled pepitas to the salad bowl. Drizzle dressing over the salad, just enough to lightly coat the kale once tossed (you might have some leftover dressing). Toss the salad well. For best flavor, let the salad rest for 10 minutes before serving.

 

Step by step:

1. To prepare the kale: Use a chefs knife to remove the tough ribs from the kale, then discard the ribs. Chop the kale leaves into small, bite-sized pieces.

2. Transfer the chopped kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.

3. To prepare the remaining salad ingredients: Chop the apple into small, bite-sized pieces. Use a chefs knife or mandoline to slice the fennel as thin as possible.

4. Transfer the prepared apple and fennel to the salad bowl. Use a fork to crumble the goat cheese over the salad. Roughly chop the cranberries and add them to the bowl.

5. To toast the pepitas: In a skillet over medium-low heat, toast the nuts, tossing frequently, until fragrant and starting to make little popping noises, about 3 to 6 minutes.

6. Transfer the pepitas to a bowl to cool.

7. To make the dressing: In a small bowl, whisk together all of the dressing ingredients until emulsified.

To prepare the salad

1. Add the cooled pepitas to the salad bowl.

2. Drizzle dressing over the salad, just enough to lightly coat the kale once tossed (you might have some leftover dressing). Toss the salad well. For best flavor, let the salad rest for 10 minutes before serving.

Nutrition Information:

covered percent of daily need