Kale Dinner Salad
Makes
2
servings
Elegant and hearty enough to be a meal by itself, this vegetarian salad is full of seasonal favorites like kale, apples and figs.
Meal Type
Salads & Soups
Diet Type
Gluten-Free
Vegan
Vegetarian
Ingredients
Salad
½ cup walnut halves
1 bunch curly kale washed, stems removed and then finely chopped
2 Pink Lady or Winesap apples sliced fine
3 stalks celery sliced into ¼ inch half rounds
½ cup dried figs chopped
2 oranges peeled and cut into wedges
Dressing
1 cup raw cashew pieces
½ cup orange juice concentrate
¼ cup lemon juice
½ cup water
1 tablespoon Dijon mustard
½ teaspoon sea salt
½ cup walnut halves
1 bunch curly kale washed, stems removed and then finely chopped
2 Pink Lady or Winesap apples sliced fine
3 stalks celery sliced into ¼ inch half rounds
½ cup dried figs chopped
2 oranges peeled and cut into wedges
Dressing
1 cup raw cashew pieces
½ cup orange juice concentrate
¼ cup lemon juice
½ cup water
1 tablespoon Dijon mustard
½ teaspoon sea salt
1
Preheat the oven to 350˚F
2
Place the walnuts on an ungreased cookie sheet and roast in the oven for about 6 minutes. Let cool and chop coarsely.
3
Combine the walnuts, kale, apple slices, celery, dried figs and orange wedges in a large bowl.
4
Place the cashew pieces, orange juice concentrate, lemon juice, water, Dijon mustard, and sea salt in a blender, and process into a smooth dressing. Add more water if needed.
5
Pour about ½ cup of the dressing over the salad and mix well. Add more dressing until the desired flavor balance is achieved.