Kale Crunch Salad Recipe
Kale with Brussels sprouts, cabbage, and carrots with spiced walnuts, goat cheese crumbles, sliced red onion, grape tomatoes, dried apricots, served with honey roasted garlic vinaigrette
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Ingredients
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Salad Ingredients
Spiced Walnuts Ingredients
Honey Roasted Garlic Vinaigrette Ingredients
Method
Salad Preparation
- 1
Prepare the Vegetables
In a large mixing bowl, combine the kale, Brussels sprouts, cabbage, carrots, sliced red onion, grape tomatoes, and dried apricots. Toss gently to mix the ingredients.
- 2
Add Goat Cheese
Sprinkle the goat cheese crumbles over the salad mixture.
Spiced Walnuts Preparation
- 3
Prepare the Walnuts
Preheat the oven to 350°F (175°C). In a bowl, combine walnuts, olive oil, brown sugar, cinnamon, and salt. Stir until the walnuts are well coated.
- 4
Bake the Walnuts
Spread the walnut mixture evenly on a baking sheet. Bake for 10-12 minutes, stirring halfway through, until golden and fragrant. Allow to cool before adding to the salad.
Vinaigrette Preparation
- 5
Roast the Garlic
Wrap the garlic cloves in aluminum foil and place in the oven while the walnuts are baking. Roast for 20-25 minutes until soft. Let cool, then squeeze the garlic out of the skins.
- 6
Make the Vinaigrette
In a blender, combine the roasted garlic, honey, apple cider vinegar, olive oil, salt, and black pepper. Blend until smooth.
Assemble the Salad
- 7
Combine Everything
Pour the vinaigrette over the salad mixture and add the cooled spiced walnuts. Toss gently until everything is well combined.
- 8
Serve
Transfer the salad to a serving bowl or plate and enjoy your Kale Crunch Salad!
