This is a tried and true salad recipe in our house. The kids like it, even the baby, with is subtle notes of sweet and sour, not to mention the creamy touch of goat cheese! I personally love the lemon and maple in the dressing which is a surprising but delightful touch I could imagine in any meal.
The kale salad stores great for a few days and is a perfect packed lunch for the week. I also make and then store my dressing in a mason jar because I like things to be as easy as possible.
1 bunch of kale
1 Honeycrisp apple
1 small bulb of fennel
3-5 ounces chilled goat cheese
1/3 cup dried berry: cranberry, blueberry, or cherries
1/2 cup pumpkin seeds or pecans
1/4 cup olive oil
2 teaspoon lemon zest
2 Tablespoons lemon juice (I used half a lemon)
1 tablespoon maple syrup
2 teaspoons Dijon mustard
1/8 teaspoon salt
Sea salt and freshly ground pepper to taste
Pull kale leaves from the tough stems and discard stems. Use a chef’s knife to chop the kale into small,
bite-sized pieces. Transfer 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.
Thinly slice fennel and add to the bowl.
To toast the pumpkin seeds: In a skillet over medium-low heat, toast the nuts, tossing frequently, until fragrant and starting to make little popping noises, about 3 to 6 minutes. Transfer the pumpkin seeds to a bowl to cool.
Add cranberries to the bowl. Chop the apple into small,bite-sized pieces and add to the bowl as well. Toss in cooled pumpkin seeds and crumble goat cheese over the top. (My salad-eaters could have used more goat cheese)
Combine dressing ingredients in a mason jar (for easy mixing and storing) or whisk together in a small bowl.
Drizzle the dressing over your salad and enjoy!