Ingredients
1bunchkale,large
1Honeycrisp apple,medium
1fennel,medium, bulb
3⅓ozchilled goat cheese,crumbled, to yield about ⅓ cup crumbled goat cheese
⅓cupcranberries,dried
¼cuppumpkin seeds,or chopped pecans
¼cupolive oil
1tsplemon zest
2tbsplemon juice
1tbspmaple syrup
2tspdijon mustard
⅛tspsalt
freshly ground black pepper
Preparation
Use a chef’s knife to remove the tough ribs from the kale, then discard the ribs.
Chop the kale leaves into small, bite-sized pieces, then transfer the chopped kale to a big salad bowl.
Sprinkle a small pinch of sea salt over the kale and massage the leaves with hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.
Chop the apple into small, bite-sized pieces.
Use a chef’s knife or mandoline to slice the fennel as thin as possible.
Transfer the prepared apple and fennel to the salad bowl. Use a fork to crumble the goat cheese over the salad.
Roughly chop the cranberries and add them to the bowl.
In a skillet over medium-low heat, toast the nuts, tossing frequently, until fragrant, for 3 to 6 minutes.
Transfer the pepitas to a bowl to cool.
In a small bowl, whisk together the olive oil, lemon zest, lemon juice, maple syrup, dijon mustard, salt, and black pepper until emulsified.
Add the cooled pepitas to the salad bowl.
Drizzle dressing over the salad, just enough to lightly coat the kale once tossed. Toss the salad well.
Let the salad rest for 10 minutes, serve, and enjoy!
