Kale, Apple and Pear Salad with Honey-Spiced Walnuts

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by Inspired Eating

over 2 years ago

Massaging the kale with oil, salt and acid before serving soften the aggressive flavor and texture. This is especially good with fig balsamic vinegar. You can also use tamari-roasted almonds in place of the honey-spiced nuts, and add a handful of currants or chopped dried figs.

Serves 4

  • 1/2 cup honey
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon cumin
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cinnamon
  • 1/2 cup walnuts
  • 1 large or 2 small bunches curly kale
  • 1/4 cup olive oil
  • 2 tablespoons high-quality balsamic vinegar
  • Salt, to taste
  • 1 firm, medium apple
  • 1 ripe but firm pear
  • 2 tablespoons minced shallot
  • 1/4 cup crumbled Stilton cheese (optional)
  1. Lay a sheet of parchment paper on a flat surface. Combine honey, cayenne pepper, cumin, black pepper and cinnamon in a small pot; cook over low heat until honey is thickened and dark golden. Stir in walnuts until completely coated. Transfer to parchment, spreading in a single layer, and breaking up to separate nuts. Let cool completely.
  2. Remove stems and center ribs from kale, and discard. Cut leaves crosswise into thin strips; place in a medium bowl. Drizzle kale with olive oil and vinegar; lightly sprinkle with salt. Massage with your hands to coat leaves and let stand for 5 minutes.
  3. Core and dice apple and pear, and add to bowl with kale, along with shallot. Add candied nuts, and toss to mix. To serve, divide salad between four individual plates, sprinkle with cheese if desired, and serve immediately.
Edamam

Nutrition Info:

PER SERVING:

  • 394 calories
  • 21g total fat
  • 5g saturated fat
  • 16mg cholesterol
  • 101mg sodium
  • 51g carbohydrate (3g dietary fiber, 46g sugar)
  • 5g protein
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