今まで作ったサラダの中で一番美味しいサラダの一つ

今まで作ったサラダの中で一番美味しいサラダの一つ

This might just be one of the best salads I have ever made. This is a fall kale salad with apple cider vinegrett. It’s sweet, savory, tangy, with the perfect amount of crunch. Let me show you how to make it. You guys, look at how purple these sweet potatoes are. I don’t know why this was blowing my mind, but I was genuinely shocked when I pulled them out of the bag. Wash and chop your sweet potatoes into about 1/2 in cubes. Lightly spray with oil. Add some salt, pepper, and cinnamon. Then, toss in a 425°ree oven for about 30 minutes. For the dressing, add apple cider vinegar, olive oil, honey, dijon mustard, salt, pepper, and a little garlic powder and mix until emulsified. Set that aside and chop up all of your other ingredients. I like to chop the already chopped kale just because I like it really, really small. And that goes for pretty much all the ingredients. I like everything very finely chopped so it’s evenly distributed throughout the salad. Make sure to flip and season your potatoes halfway through baking. My favorite apples in this recipe are honey crisp, but you can of course use any apples you choose. For convenience, I also use pre-roasted pecans, but I have instructions on my website on how to roast your own if you prefer. To assemble the salad, add the kale to a large bowl with a few tablespoons of the dressing. Gently massage for a few seconds, then add the rest of the ingredients. I add cooked chicken to make it higher in protein, and the salad is also naturally high in fiber. This is such a beautiful salad for a holiday side dish, but it also holds up really well for meal prep if you store the vinegrett separate.

FALL KALE SALAD 🍎🍂 with apple cider vinaigrette – arguably one of the best salads I’ve ever made.

Ingredients:
4 cups sweet potato (532 g) about 2 medium potatoes
salt, pepper, cinnamon to taste
6 cups kale (126 g) finely chopped
1 medium honey crisp apple (182 g) thinly sliced
3/4 cup crumbled goat cheese (84 g)
1/3 cup dried cranberries (53 g) I use 50% less sugar ones
1/2 cup roasted pecans (56 g) roughly chopped
1/3 cup red onion (50 g) finely chopped
1 lb cooked chicken breast (16 oz) chopped
APPLE CIDER VINAIGRETTE
2 1/2 tbsp apple cider vinegar (45 ml)
1/4 cup extra virgin olive oil (60 ml)
1 tbsp honey (21 g)
1 tbsp dijon mustard (15 g)
1/2 tsp garlic powder
pinch salt and pepper to taste

Instructions:
1. Preheat oven to 425F and line a half baking sheet with parchment. Wash/scrub potatoes clean, and chop into ~1/2” cubes.
2. Spread potatoes evenly onto the pan, spray with olive oil and season with a big pinch salt, pepper, and cinnamon. Bake for 25-30 minutes, flipping and seasoning again halfway.
3. Meanwhile, add all apple cider vinaigrette ingredients to a jar or container and mix vigorously until emulsified (I often use a frother).
4. In a large mixing bowl, gently massage kale with a few tablespoons of the dressing (I wear gloves to keep my hands clean). Toss in the apple, goat cheese, cranberries, pecans, red onion, roasted sweet potato, and chicken, drizzling on the rest of the dressing. Toss to combine and serve!

Fall Kale Salad With Apple Cider Vinaigrette

#fall #apple #kale #salad #healthyrecipes