Lunche for 6

Kale Apple Salad

Name: Kale Apple Salad
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 bunches tuscan kale; 2 stemilt sweetango or honeycrisp apples; 4 oz goat cheese; 3/4 cup pumpkin seeds; 1/4 cup sugar; 1/2 tsp ground cinnamon; 1/4 tsp cayenne pepper; 1/2 cup extra-virgin olive oil; 2 tbsp apple cider or apple juice; 2 tbsp unfiltered apple cider vinegar; 2 tbsp mayonnaise; 1 1/2 tsp honey; 1/4 tsp ground cinnamon; 1/4 tsp sea salt; 1/4 tsp freshly cracked black pepper

Kale, apples, goat cheese, and spiced pumpkin seed clusters combine with a tangy cider dressing.

$1.92per serving $

45 minstart to table

6servings

American Vegetarian Gluten-free Budget Lunches Back to school Fall Summer

Ingredients

2 bunches tuscan kale
2 stemilt sweetango or honeycrisp apples
4 oz goat cheese
3/4 cup pumpkin seeds
1/4 cup sugar
1/2 tsp ground cinnamon
1/4 tsp cayenne pepper
1/2 cup extra-virgin olive oil
2 tbsp apple cider or apple juice
2 tbsp unfiltered apple cider vinegar
2 tbsp mayonnaise
1 1/2 tsp honey
1/4 tsp ground cinnamon
1/4 tsp sea salt
1/4 tsp freshly cracked black pepper

Steps

Cook the pumpkin seeds, sugar, cinnamon, and cayenne in a dry skillet over medium heat for 5 minutes, stirring often.
Spread the seed mixture on a plate and cool it for 10 minutes.
Whisk the olive oil, apple cider, vinegar, mayonnaise, honey, cinnamon, salt, and pepper in a small bowl.
Massage the chopped kale with half the dressing for 2 minutes.
Add the sliced apples, goat cheese, and remaining dressing to the kale.
Break the cooled seed mixture into clusters and scatter them over the salad.