Rich in Iron, Calcium, Fiber and Vitamins C, K, A, this autumn kale apple salad is a nutritional goldmine! Enjoy this flavorful 5 ingredient power recipe to fuel your fall adventures!
The gardens are slowing down a bit, but autumn brings her own abundance. I love playing with nutritious cool weather greens and crisp orchard apples in the kitchen before pumpkin time. Unlike many greens, kale holds its texture well and resists sogginess. Massaging your kale is a sensuous sensory experience and the secret step to creating the perfect texture when working with this varietal. To add even more enjoyment to the process of cooking, take a field trip to your local orchard or farmer’s market. Mini outdoor adventures to source ingredients locally can be an awesome way to spend quality time with family and friends. Make cooking together a part of the way you nourish one another! This salad can be made up to a day ahead of your gathering (add the apples just before serving), and the left overs will still taste delish!
Harvest Apple Kale Salad
- 2 bunches organic curly kale large bunches
- 1/3 c apple cider vinegar "with the mother" for probiotic benefit
- 1/8 c olive oil
- 4 organic apples I used honeycrisp varietal
- 3/4 c sunflower seeds de-hulled
- 1 tbsp olive oil
- Soak kale leaves in clean cool water to rinse. With a sharp knife, destem the kale (cut the leaf material off of the center stem), and chop medium fine.In a large bowl, place the chopped kale and drizzle with 1/3 cup organic apple cider vinegar. Massage the kale, working the vinegar into the leaves as you would knead dough for bread. Set aside to marinate for a few minutes.In a cast iron skillet, heat 1 tbsp olive oil and toast the sunflower seeds until golden.Wash, destem and core 4 apples. Leaving the skin on the apple slices, dice into 1/2 inch pieces. Toss the greens with the apple pieces and the toasted sunflower seeds and serve.Enjoy!