Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, savory, sweet, simple kale salad. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Publix® Has You Covered on All Ingredients. Serve a Complete, Delicious Meal That Your Whole Family Will Love. Transfer to a large bowl to cool slightly. Add the apples, baby kale and the.
Savory, sweet, simple kale salad is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Savory, sweet, simple kale salad is something that I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can have savory, sweet, simple kale salad using 5 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Savory, sweet, simple kale salad:
- Get 8 oz kale (1⁄2 lb)
- Make ready 1⁄4 cup honey
- Get 1⁄4 cup red wine vinegar
- Get 6 oz feta cheese (crumbled)
- Prepare 6 oz dried cranberries
Using two wooden spoons, toss gently to combine and coat evenly in the dressing. Sprinkle the salad with the pomegranate seeds before serving. In a large bowl, toss the kale with half the dressing and season with salt and pepper. Fold in the pumpkin and onion.
Instructions to make Savory, sweet, simple kale salad:
- I used a bag of already shredded kale, but you can use a bunch. It just needs to be ripped into small pieces. Remove stems where you can.
- Put shredded kale in a large bowl and add red wine vinegar and honey. Massage kale thoroughly until leaves are darker and slick with the mixture - maybe about five minutes. Make sure it soaks up the vinegar that pools at the bottom of the bowl.
- Add feta cheese and dried cranberries. Mix it altogether.
- Keep cool in the fridge until ready to serve. Enjoy!
In a large bowl, toss the kale with half the dressing and season with salt and pepper. Fold in the pumpkin and onion. Top with the pepitas and blue cheese and serve, passing the remaining dressing. Heat olive oil in a large pot over medium heat. Stir in the mustard, sugar, vinegar, and chicken stock, and bring to a boil over high heat.
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