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Massaged Kale Salad with Apple Cider Vinaigrette

Course: Salad
Cuisine: American
Prep Time: 5 minutes
Total Time: 1 hour 5 minutes
Servings: 16 servings
Calories: 350kcal
Author: Jazzmine Woodard
Kale, pecans, pears, blue cheese, and dried cranberries all massaged in a zesty apple cider vinaigrette 
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Ingredients

For the Apple Cider Dressing

  • 5 cloves garlic
  • 1 cup apple cider vinegar
  • 1 cup olive oil
  • 1 cup raw honey
  • 1 ½ teaspoons crushed red pepper
  • sea salt to taste
  • black pepper to taste

For the Kale Salad

  • 2 bunches kale about 12 ounces
  • 2 pears
  • ¾ cup dried cranberries
  • 2 cups pecan halves
  • 5 ounces crumbled blue cheese

Instructions

  • To prepare the apple cider vinaigrette, mince or grate garlic cloves. Add it along with apple cider vinegar, olive oil, honey, crushed red pepper, sea salt, and black pepper to a sealable container. Seal and shake until dressing is uniform.
  • Chop kale into bite-sized pieces and remove large ends of stems. Add to a large bowl and pour prepared dressing over top.
  • Use hands to toss and squeeze kale to ensure it is well coated with dressing then cover and let sit for at least one hour. Meanwhile, chop pears into one-inch pieces.
  • Mix in chopped pears, dried cranberries, pecans, and crumbled blue cheese before serving.
  • Refrigerate any uneaten salad in an airtight container for up to 10 days.

Nutrition

Calories: 350kcal | Carbohydrates: 29g | Protein: 4g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Cholesterol: 7mg | Sodium: 116mg | Potassium: 193mg | Fiber: 3g | Sugar: 24g | Vitamin A: 1760IU | Vitamin C: 17mg | Calcium: 105mg | Iron: 1mg