Kale Apple Salad
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Ingredients
- 1 bunch/225g kale washed and chopped
- 1/2 lb/225g apples 1-2 medium, sliced
- 3-4 medium/115g radishes sliced
- 1 medium/90g carrot peeled and sliced
- 1/3 cup/55g raisins
- 1/2 cup/60g pumpkin seeds/pepitas toasted (or sunflower seeds)
- 1/3 cup/78ml olive oil
- 2 1/2 tbsp/37ml lemon juice
- 1 tbsp/15g white miso paste
- 1 tbsp/15ml maple syrup
- 1 tsp/2g lemon zest
- 1/2 tsp/1g fresh ground black pepper
- 1/2 tsp/3g salt as needed, miso may be salty enough
Method
- Wash and dry kale. Remove the central stems. Chop finely.
- Slice the apple in matchsticks. This is best done by cutting the sides of the apple around the core.
- Slice the radish in matchsticks. Make the fruits and vegetables similar sizes for the best eating experience.
- Peel and grate the carrots.
- Combine the all the ingredients except the salt. Whisk until smooth. Taste and adjust salt as desired. For an even creamier dressing that won’t separate in the fridge, use an immersion blender to combine all the ingredients.
- Vinaigrette will store for up to one (1) week in the fridge.
- Combine the chopped kale with apple, radish, and carrot. Pour on about 2/3 of vinaigrette. Toss to coat. Adjust leave of dressing to your preference.
- Add the pepitas and raisins and toss.
Notes
Best within about four (4) hours of preparing, but can be prepared undressed up to two (2) days in advance. Apple will brown as it sits.