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Peachy the Magazine

Festive Kale Salad with Sweet Apple Cinnamon Vinaigrette and Pecan Parmesan

Our Peachy family gathered for a wonderful soirée to kick off the holiday season. We shared our favorite holiday appetizers and sides. Jenni Council, our Hair Photography gal shares with you one of her favorite dishes to prepare for the holidays…festive kale salad! Jenni discovered this delicious salad in one of her favorite cookbooks, The Oh She Glows Cookbook.

Festive Kale Salad with Sweet Apple Cinnamon Vinaigrette and Pecan Parmesan
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Festive Kale Salad with Sweet Apple Cinnamon Vinaigrette and Pecan Parmesan

Course: Salads
Servings

4-6

servings

ingredients

  • 1/2 cup pecans, toasted

  • 2 1/2 teaspoons nutritional yeast

  • 2 1/2 to 3 teaspoons extra virgin olive oil

  • 1/4 teaspoon fine grain sea salt

  • 3 tablespoons apple cider vinegar

  • 2 tablespoons plus one teaspoon fresh lemon juice (from half a lemon)

  • 2 tablespoons pure maple syrup

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon fine grain sea salt

  • 1 tablespoon extra virgin olive oil (or grape seed oil

  • 2 tablespoons unsweetened applesauce

  • 1/2 teaspoon minced fresh peeled ginger

  • 1 bunch kale, de-stemmed and leaves torn into bite-size pieces

  • 1 apple, cored and finely chopped

  • 1/4 cup dried cranberries

  • 1/2 cup pomegranate arils (from about 1/2 a pomegranate)

Directions

  • Make the pecan parmesan: Preheat the oven to 300°. Spread the pecans in a single layer on a rimmed baking sheet and toast in the oven for 7–9 minutes, until lightly golden and fragrant. Set aside to cool for 5 minutes. In a mini food processor, combine the toasted pecans, nutritional yeast, oil and salt; process until crumbly and combined. (You can also chop the pecans by hand, and mix everything in a small bowl.) Set aside.
  • Make the dressing: In a small bowl, whisk together the vinegar, lemon juice, maple syrup, cinnamon, salt, oil, apple sauce and ginger until combined.
  • Assemble the salad: Place the kale in a large salad bowl and pour on the dressing. With your hands, massage the dressing into the kale leaves until fully coated. Let stand for at least 30 minutes. The kale will soften slightly during this time. Top the kale with apple, cranberries and pomegranate arils. Sprinkle with pecan parmesan before serving.