Odd Trees Biodynamic Farm

Kale Salad With Fruit and Pecans

 

Salad

​

• 1/2 cup pecan pieces

• 4 cups kale, stems removed

• Arils from 1/2 pomegranate (can substitute with 1/2 cup dried cranberries or cherries)

• 1 medium Granny Smith apple

• 1/4 cup feta cheese

 

Dressing

​

• 3 Tablespoons olive oil

• 1 ½ Tablespoons apple cider vinegar (or white wine vinegar)

• 1 ½ teaspoons honey or maple syrup

• Sea salt and freshly ground pepper, to taste

 

1. Preheat the oven to 350 degrees and spread the pecans on a baking tray. Toast them until lightly golden and fragrant, about 5 to 10 minutes, tossing them once or twice to make sure they bake evenly. Remove the tray from the oven and set them aside to cool.

2. Chop the kale into small, bite-sized pieces. Transfer the kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.

3. Chop the apple into small, bite-sized pieces and add it to the bowl. Crumble the feta cheese over the top.

4. In a small bowl, whisk the dressing ingredients together and pour the dressing over the salad. Toss until the salad is evenly coated with dressing. Serve immediately, or for even better flavor, let the salad marinate in the dressing for 10 to 20 minutes beforehand.