Kale salad adds a pop of seasonal freshness to your Sukkot meal.
The recipe below is one of my favorites from my new cookbook,“Great Meals with Greens and Grains”. The flavors work incredibly well together — sweet, savory, crunchy, crisp. Just perfectly delicious and balanced.
Kale Salad with Candied Almonds, Apples and Maple Dressing
¼ cup (60 ml) olive oil
2 tablespoons (30 ml) maple syrup
¼ cup (60 ml) lemon juice
Salt to taste
½ cup (69 g) whole raw almonds
1 tablespoon (15 ml) olive oil
1 tablespoon (15 ml) maple syrup
½ teaspoon salt
1 bunch kale, stems discarded and leaves roughly chopped
½ cup (75 g) crumbled feta cheese
4 scallions, thinly sliced
1 medium tart apple (Granny Smith, Northern Spy or Braeburn), halved, cored and thinly sliced
1) Preheat the oven to 300˚ F (148˚ C).
2) To make the dressing: Combine all the ingredients in a bowl and whisk until well incorporated, then set aside.
3) To make the candied almonds: In a bowl, toss the almonds with the olive oil, maple syrup and salt, spread in one flat layer on a parchment- or foil-lined cookie sheet and bake for 10 minutes.
4) To make the salad: In a large bowl, combine the kale, feta, scallions, apple and warm almonds, toss with the dressing and serve immediately. Tip: If you don’t have almonds, you can use any other nuts you have on hand—pecans or walnuts would be delicious.
Megan Wolf is a NYC based registered dietitian and the founder of Megan Wolf Nutrition, a nutrition counseling and consulting private practice. She is a mother and wife, cookbook author, public speaker and healthy living expert who is active on social media: Instagram: @TheDomesticatedWolf, Twitter:@MeganWolfRD, Facebook: The DomesticatedWolf.