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Winter Kale Salad with Apples + Goat Cheese

Embrace winter with this colourful, massaged kale salad. Dressed in a zippy orange-apple vinaigrette, complete with dried fruit, toasted nuts, seeds and creamy goat cheese.
Course Salad
Cuisine American
Keyword apple, goat cheese, kale, winter
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 large bowls

Ingredients

Orange-Apple Vinaigrette (makes ½ cup)

  • 3 tbsp olive oil
  • 1 tbsp orange juice
  • 1.5 tbsp apple cider vinegar
  • 1 tbsp dijon mustard
  • 1 tbsp maple syrup or honey, if not vegan
  • ⅛ tsp salt to taste
  • 2 twists fresh pepper

Kale Salad

  • 1 bunch kale, any variety chopped into bite size pieces
  • pinch of salt
  • 1 medium apple, any variety chopped into bite-size pieces
  • 2 tbsp pumpkin seeds toasted or raw
  • 2 tbsp almonds toasted and chopped
  • 2 tbsp dried fruit of choice I used a blend of goji berries, mulberries and cranberries
  • 2 tbsp goat cheese chilled

Instructions

  • Place all the ingredients for the dressing in a small container and shake vigorously, until emulsified. Season to taste, set aside, and allow flavours to meld.
  • Place the chopped kale to a large bowl and sprinkle with salt. Using your hands, massage the kale by grabbing large handfuls and apply gentle, yet firm pressure. Do this for about 5 min, or until the kale has turned darker and appears softer.
  • Add the chopped apples, toasted almonds, pumpkin seeds, and dried fruit to the bowl with the massaged kale and combine.
  • Pour in 2-3 tablespoons of the vinaigrette and toss to coat, top with goat cheese. Serve immediately or let set for 10-20 minutes for extra flavour.

Notes

The Vinaigrette: Recipe makes 1/2 cup of vinaigrette, I recommend using about 2-3 tablespoons per bunch of kale. The vinaigrette will set well in the fridge for a week and will compliment other hearty greens, like spinach or arugula. 
Storage: This salad will keep for up to 2 days in the fridge, while the dressing by itself will keep for a week.