I like to think that Kevin and I have a magic power when it comes to making people like vegetables. This Maple Pecan Kale Salad is no exception.
We resisted kale for a while. It was too trendy, and it smelled like hippies (kidding). But for some reason or another we finally gave it a try. Kale chips were my new friend, though I still wasn’t sure about eating that green roughage any other way.
Fast forward to 2017. We almost always have kale in our fridge, and we’re even growing some in our fall garden. Or at least we think we are.
We’ve officially decided to make some garden markers next year.
Over time we’ve added some delicious kale salads to our repertoire, but with fall just around the corner this is the recipe you need most urgently.
It’s very flexible- add dates, or don’t. Toast the pecans, or maybe not. Goat cheese? Sure, but the salad is easily vegan if you omit it. I don’t always put apples in this salad, but with autumn creeping up on is, it would be a shame not to.
If that’s just altogether too much decision making for you, go ahead and follow the recipe as written. You won’t be disappointed.
| Prep Time | 20 Minutes |
| Servings |
People
|
- 2 Tablespoons olive oil
- 3 Tablespoons Balsamic Vinegar
- 2-3 Tablespoons Maple Syrup Adjust to taste
- 1 Bunch Kale, washed and torn into bite-sized pieces
- 1/2 Cup Pecan Pieces, toasted
- 1/2 Cup Date Pieces Dried figs would be delicious too
- 1 Large Crisp Apple, thinly sliced
- 1/3 Cup Goat Cheese, crumbled
Ingredients
Dressing
Salad
|
|
- Combine dressing ingredients in a large bowl. Add kale and mix thoroughly with hands.
- Add remaining ingredients, either mixing in or arranging on top. Enjoy!