Scribd
Upload
17 views2 pages

Apple Salad

This document provides a recipe for a fresh kale salad featuring almonds, farro, apple, and pomegranate, dressed in a maple vinaigrette. It includes detailed instructions for preparing the salad, from toasting the almonds to massaging the kale and combining all ingredients. The recipe emphasizes a light and flavorful dish suitable for the fall season.

Uploaded by

cecytetics1e
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
17 views2 pages

Apple Salad

This document provides a recipe for a fresh kale salad featuring almonds, farro, apple, and pomegranate, dressed in a maple vinaigrette. It includes detailed instructions for preparing the salad, from toasting the almonds to massaging the kale and combining all ingredients. The recipe emphasizes a light and flavorful dish suitable for the fall season.

Uploaded by

cecytetics1e
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 2

APPLE SALAD

Maple recipes for the fall season don't have to be heavy and overloading. But they are
always delicious. Try this bright and fresh kale salad with almonds, farro, apple and
pomegranate. Dress it all in a cider vinegar, garlic, oregano and maple syrup vinaigrette for
a fall showcase unlike any other meal.

1/2 cup Slivered almonds 1/3 cup + 3 tbsp Extra virgin olive oil 1/2 tsp Garlic salt 2 tbsp
Apple cider vinegar 1 1/2 tsp Fresh oregano, finely chopped 1 tsp Pure maple syrup 2
Garlic cloves, crushed Sea salt, to taste Ground black pepper, to taste 2 lbs Tuscan kale 1
tbsp Fresh lemon juice 2 cups Farro, cooked and cooled 1 Honey crisp apple, cored and cut
into slivers 1/2 cup Pomegranate seeds

Position a rack in the center of the oven and preheat to 350° F.

Toss the almonds with the garlic salt and 1 tablespoon of oil on a large rimmed baking
sheet. Bake, stirring occasionally, until the almonds are lightly toasted, 10-12 minutes.
Transfer the almonds to a plate and let them cool completely.

Whisk the vinegar, oregano, thyme, maple syrup, and garlic together in a small bowl.
Gradually whisk in the remaining oil. Season to taste with salt and pepper.

Tear off and discard the kale stems. In batches, submerge the kale in a sink or large bowl of
cold water and agitate the leaves well to remove any grit. Lift the kale out of the water and
shake off the excess water. Stack the leaves and cut them crosswise into thin strips. Spin the
kale dry in a salad spinner — or pat dry with paper towels — and transfer to a large bowl.

Drizzle the kale with the lemon juice and sprinkle with 1/2 teaspoon of salt. Using your
hands, rub and massage the kale well. Let the kale sit for 10 minutes.
Add the cooled almonds, the farro, apple, and pomegranate seeds to the kale. Drizzle with
the vinaigrette and toss well. Season with salt and pepper and serve.

https://www.drozshow.com/kale-apple-salad-maple-vinaigrette

You might also like