Kale & Arugula Salad Recipe
with apple cider/Tarragon vinaigrette, sliced green apples, dried cranberries, spiced pumpkin seeds & Blue cheese crumbles
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Method
Salad Preparation
- 1
Prepare the Greens
Wash and dry the kale and arugula. Remove the tough stems from the kale and roughly chop the leaves. Place both greens in a large salad bowl.
- 2
Slice the Apples
Core and thinly slice the green apples. Add them to the salad bowl with the greens.
- 3
Add Other Ingredients
Add the dried cranberries, spiced pumpkin seeds, and blue cheese crumbles to the bowl.
- 4
Make the Vinaigrette
In a small bowl, whisk together 1/4 cup of apple cider vinegar, 1 tablespoon of Dijon mustard, 1 tablespoon of honey, 1/4 cup of olive oil, and 1 tablespoon of chopped tarragon. Season with salt and pepper to taste.
- 5
Dress the Salad
Drizzle the vinaigrette over the salad and toss gently to combine all ingredients. Serve immediately.