FOOD + ENTERTAINING
FESTIVE KALE SALAD
WITH SWEET APPLE CINNAMON VINAIGRETTE AND PECAN PARMESAN
serves 4–6
For the pecan parmesan:
Make the pecan parmesan:
½ cup pecans, toasted
Preheat the oven to 300°. Spread the
pecans in a single layer on a rimmed
baking sheet and toast in the oven for
7–9 minutes, until lightly golden and
fragrant. Set aside to cool for 5 minutes.
2½ teaspoons nutritional yeast
2½ to 3 teaspoons extra virgin olive oil
¼ teaspoon fine grain sea salt
For the dressing:
3 tablespoons apple cider vinegar
2 tablespoons plus one teaspoon fresh
lemon juice (from half a lemon)
2 tablespoons pure maple syrup
In a mini food processor, combine the
toasted pecans, nutritional yeast, oil
and salt; process until crumbly and
combined. (You can also chop the pecans
by hand, and mix everything in a small
bowl.) Set aside.
½ teaspoon ground cinnamon
Make the dressing:
1/4 teaspoon fine grain sea salt
In a small bowl, whisk together the
vinegar, lemon juice, maple syrup,
cinnamon, salt, oil, apple sauce and
ginger until combined.
1 tablespoon extra virgin olive oil
(or grape seed oil)
2 tablespoons unsweetened applesauce
½ teaspoon minced fresh peeled ginger
To assemble:
1 bunch kale, de-stemmed and leaves
torn into bite-size pieces
1 apple, cored and finely chopped
¼ cup dried cranberries
½ cup pomegranate arils (from about
½ a pomegranate)
Assemble the salad:
Place the kale in a large salad bowl and
pour on the dressing. With your hands,
massage the dressing into the kale
leaves until fully coated. Let stand for
at least 30 minutes. The kale will soften
slightly during this time.
Top the kale with apple, cranberries
and pomegranate arils. Sprinkle with
pecan parmesan before serving.
HOLIDAY 2014
59