Kale is unbelievably good for you. It also kind of tastes like what I imagine the trees in my backyard taste like.
In its raw form it isn’t my favorite thing. With the right dressing and toppings though, this salad will easily become one of your favorite go-to’s.
Salad Necessities:
- Chopped Kale
- Herbed Goat Cheese (crumbled)
- Dried Cranberries
- Toasted Pecans
- Diced Honey Crisp Apples
Apple Cider Honey Dressing:
- 1/4 Cup Apple Cider Vinegar
- 1/4 Cup Olive Oil
- 2 Tablespoons Dijon Mustard
- 1 Tablespoon Honey
- 2 Teaspoons Salt
- 1 Teaspoon Pepper
The easiest way to tackle dressing is always to dump everything in a jar, close the lid, shake it, and keep whatever you don’t use in the fridge for next time.
To make the kale salad extra good, I mix the entire thing with a little bit of the dressing the night before and let it sit in the fridge. The apple cider vinegar in the dressing does a good job of cutting the bitterness in the kale.
Fiber! Delish!
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