Loaded Kale Salad with Apple Cider Vinaigrette
Make this a main dish salad by adding chicken, cheese and or bacon
Ingredients
Salad
- 6 cups power greens: kale, baby spinach, red chard, frizee, in any proportion you like
- 1 Honey crisp apple
- roasted and salted pumpkin Seeds
- roasted and salted pecans
- Pomegranate seeds
- White cheddar chunks or crumbled bleu cheese optional
- Cooked chicken, shredded or cut into pieces optional
- Crispy bacon optional
Apple Cider Vinaigrette
- 1 cup apple cider
- 1/2 cup olive oil or canola oil
- 1/3 cup apple cider vinegar
- 1/4 cup real maple syrup
- 1 -2 tsp cinnamon
- 1 tsp sweet hot mustard [or more if you like heat]
- Salt & pepper
Instructions
- Prepare dressing and refrigerate early in the day, if possible, for flavors to blend. Place dressing ingredients in a quart jar, and shake well to combine. Or blend ingredients in a blender or food processor and pour into a pint jar. This makes about 1 pint of dressing and will keep for a month in refrigerator.
- Put salad greens in a large bowl and add toppings. Slice apple just before serving if possible, to prevent browning. Toss with vinaigrette.