Baby Kale Salad with Cider Vinaigrette

Baby Kale Salad with apples and sunflower seeds.

Baby Kale Salad with Cider Vinaigrette

Nutritious, delicious and beautiful on the plate, this baby kale salad will easily pair with about any Fall entree you're serving.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 0

Total Time 10

Servings

Calories 362kcal

Author Lea Ann Brown

Ingredients

1 clove garlic pressed through a garlic press or fine diced.
3/4 cup extra-virgin olive oil
3 cups baby kale rinsed and dried
1 tablespoon fresh whole leaf parsley fine chopped
For The Salad
4 tablespoons Apple cider or apple juice
4 tablespoons Apple cider vinegar
1 teaspoon Kosher salt
2 teaspoon honey
fresh ground pepper to taste
2 granny smith apples washed, cored and cut in slices
1/4 cup sunflower seeds
1/2 cup crumbled feta cheese

Instructions

Sprinkle the chopped garlic into your salad bowl. Rub the garlic into the bottom and sides of bowl.
Wash greens well and dry. Place the kale and parsley into the bowl.
Prepare the dressing by adding all of the ingredients into a Mason style jar. Shake very well until ingredients are emulsified. Or make the dressing in a large bowl that you can whisk until combined.
Pour this mixture over the greens and toss until combined.
Add apple slices. Sprinkle with sunflower seeds and feta. Serve immediately.

Notes

Most packages of Baby Kale will indicate it's been triple washed. If you're like me and still want to make sure that Kale is squeaky-clean, rinse well and dry in a salad spinner. Or rinse in a colander and use paper towels to dry the kale leaves thoroughly.

Nutrition