Kale And Pinata Apple Salad Recipes

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KALE AND APPLE SALAD



Kale and Apple Salad image

Antioxidant-rich kale is even better for you when eaten raw. Thin strips are softened in a light lemon dressing, then tossed with the savory-sweet blend of apple, dates, almonds and cheese. A little pecorino goes a long way in giving this nutritious salad a satisfying depth of flavor.

Provided by Food Network Kitchen

Time 30m

Yield 6 servings

Number Of Ingredients 9

3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Kosher salt
1 bunch kale, ribs removed, leaves very thinly sliced
1/4 cup dates
1 Honeycrisp apple
1/4 cup slivered almonds, toasted
1 ounce Pecorino, finely grated (1/4 cup)
Freshly ground black pepper

Steps:

  • Whisk together the lemon juice, olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.
  • While the kale stands, cut the dates into thin slivers and the apple into thin matchsticks. Add the dates, apples, almonds and cheese to the kale. Season with salt and pepper and toss well.

Nutrition Facts : Calories 151 calorie, Fat 8.5 grams, SaturatedFat 1.5 grams, Cholesterol 4 milligrams, Sodium 161 milligrams, Carbohydrate 17 grams, Fiber 3 grams, Protein 5 grams, Sugar 8 grams

KALE AND PINATA APPLE SALAD



Kale and Pinata Apple Salad image

This is a Stemilt recipe. Stemilt grow and market the Pinata apple in the US. This Pinata is a crisp and juicy apple with a tropical flavor.

Provided by Nado2003

Categories     < 15 Mins

Time 10m

Yield 2 serving(s)

Number Of Ingredients 10

4 cups kale (curly leave with center ribs removed and discarded, sliced into ribbons)
1 apple (core removed, diced into approximate 1/2-inch cubes, or approximately 2 cups diced Stemilt Pinata Ap)
1/4 cup pomegranate seeds (fresh)
1/4 cup hazelnuts (chopped roasted)
2 tablespoons plain Greek yogurt
1 teaspoon coconut milk, light
1 tablespoon apple cider vinegar
1 tablespoon honey
1/3 teaspoon fresh orange zest
1 tablespoon oil, olive extra-virgin

Steps:

  • In a small bowl, combine yogurt, coconut milk, apple cider vinegar, honey and orange zest. Slowly whisk olive oil into mixture, until thoroughly combined. Set aside.
  • Place ribbons of kale in a large bowl and add dressing. Using clean fingers, carefully "massage" dressing into greens for 30 seconds to one minute. This will "tame" the greens (soften them) a bit and work flavor of dressing throughout. Add diced apple, pomegranate seeds and nuts to bowl and lightly toss. Serve with additional slices of Piñata apple alongside, and/or top with additional chopped hazelnuts, if preferred.

Nutrition Facts : Calories 337.2, Fat 18.9, SaturatedFat 2.3, Sodium 60.3, Carbohydrate 41.7, Fiber 7.4, Sugar 21.8, Protein 7.6

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