Kale Apple Salad with Pecorino
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
- 8 ounces curly kale
- 1 medium apple Honeycrisp is my favorite
- 2 ounces Pecorino cheese
- 1/2 cup glazed pecans
- 1/4 cup pomegranate arils
- 2-3 Tablespoons olive oil
- 1-2 Tablespoons fresh lemon juice
- flaked sea salt and freshly-cracked black pepper to taste
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, then drizzle lightly with olive oil and lemon juice, and sprinkle lightly with salt and pepper. Use your hands or kitchen tongs to massage the oil and lemon directly into the kale for 1-2 minutes. Sample a piece and add more oil, juice, salt, or pepper as desired.
- Top the kale with the apples, cheese, pecans, and pomegranate seeds. Toss lightly to combine (or don't -- it does look prettier with these add-ins all on top) and serve right away. Enjoy!
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Notes
- I usually buy pre-washed curly kale, which works well and saves time.
- 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.
Nutrition Estimate
Calories: 163 kcal, Carbohydrates: 12 g, Protein: 5 g, Fat: 12 g, Saturated Fat: 3 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 6 g, Cholesterol: 10 mg, Sodium: 171 mg, Potassium: 191 mg, Fiber: 3 g, Sugar: 8 g, Vitamin A: 3832 IU, Vitamin C: 38 mg, Calcium: 206 mg, Iron: 1 mg