Chopped kale salad with a maple vinaigrette, pecans and apples is a great alternative to coleslaw.
2 bunches kale (I used redbor) which should be about 8 c chopped
2 apples, sliced and diced (I slice the apple in apple shaped slices. Then I stack the slices and cut them into squares.)
1 bunch scallions, chopped fine
4 oz container pomegranate seeds or dried cranberries
4 oz crumbled feta
1 c chopped toasted pecans
3 cloves minced garlic
1 T Dijon mustard
1/3 c maple balsamic vinegar
Salt and Pepper
2/3 c olive oil plus 3 T
Begin by making the vinaigrette.
Combine garlic, mustard, maple vinegar and salt and pepper in a large measuring cup. Whisk to combine.
Slowly drizzle in olive oil until, an emulsion is formed.
Place kale in a large salad bowl.
Drizzle about 1/3 c over kale leaves and use your hands to massage into leaves.
Add rest of salad ingredients together to the bowl with the kale, reserving a few pecans, apples, pomegranates or cranberries, and cheese for sprinkling on top.
Toss with more dressing if needed and add more salt or pepper to taste.
Different types of kale taste differently. Taste a few and figure out what you like.
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