A hearty kale apple salad perfect for fall, winter, and holidays, complete with salty Pecorino cheese, sweet pomegranate seeds, and glazed pecans. This is a simple yet elegant way to get your greens!
Ingredients
8ouncescurly kale
1mediumappleGranny Smith, Honeycrisp, or Fuji work well
2ouncesPecorino cheese
1/2cupglazed pecans
1/4cuppomegranate seeds
2-3tbspsolive oil
1-2tbspslemon juice
sea salt and freshly-cracked black pepperto taste
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Instructions
Rinse the kale well, if needed. Pat dry with a clean kitchen towel, and allow it to air dry a bit more as you gather and prep the other ingredients.
Slice the apple into thin wedges, and slice the cheese into bite-sized pieces.
Add the kale to a large bowl along with the apples, cheese, pecans, and pomegranate seeds. Drizzle lightly with olive oil and lemon juice, and sprinkle lightly with salt and pepper. Toss, taste, and add more oil, juice, salt, or pepper as desired. Toss well to evenly coat, and serve.
Notes
I usually buy pre-washed curly kale, which works well and saves time. The package is sometimes labeled "for cooking for juicing" - but tossed well with a little olive oil and lemon juice it's also good raw.
Feel free to substitute another type of cheese. Parmesan has a similar taste, goat cheese or feta is a nice option for those who prefer soft cheese, and cheddar is lovely for something different.
For variety or another layer of flavor, swap all or part of the lemon juice for red wine or apple cider vinegar. You can also swap the olive oil for walnut or another specialty oil, or use this amazing brown sugar cider vinaigrette for the dressing instead.