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5 from 2 votes

Kale and Apple Salad with Raisins, Pecans, and a Cider Maple Vinaigrette Salad Dressing

Prep Time10 minutes
Total Time10 minutes
Course: Salad
Cuisine: American
Servings: 4
Author: Angela Roberts

Ingredients

  • 1 bunch of lacinato or tuscan kale
  • 1 apple in small slices with skin on
  • 1/3 cup golden raisins
  • 10 roasted walnuts or pecans
  • 1 sweet potato
  • 1/2 teaspoon cayenne pepper more or less to your liking
  • 3 teaspoon maple syrup divided (one for sweet potato, one for nuts, one for dressing)

Maple Vinaigrette

  • 1 teaspoon dijon mustard
  • 1 tablespoon cider vinegar
  • 1 teaspoon maple sryup can use a sugar free
  • 2 tablespoons olive oil Start with one tablespoon and add as you need it

Instructions

  • Carefully cut out the ribs of the kale. Rinse and dry.
  • Cut into bite size pieces. Some people like kale finely chopped. That's an option.
  • slice apples thinly with skins on
  • toss walnuts or pecans with 1 teaspoon of maple syrup
  • Roast walnuts for 5 minutes at 375. Set aside.
  • Toss kale with apples, raisins and nuts.
  • Peal and cut sweet potato into cubes. Toss with olive oil, cayenne pepper, salt and a teaspoon of maple syrup. Bake on baking sheet at 350 until done about 15 minutes. You can also saute on top of the stove.

Maple Vinaigrette Dressing

  • Place maple syrup, mustard and vinegar, olive oil in blender or magic bullet. (I used my Vitamix).
  • Toss salad with dressing. You may not need all the dressing.
  • Make ahead. I made salad and dressed it two hours before eating it. The left over salad went into the refrigerator and we ate it the next day. It was still good.