Creamy Apple + Kale Salad

Typically I order (or make) a salad because I’m trying to eat healthy. Maybe I’ve eaten a bunch of junk lately, or I’m anticipating eating a bunch of (holiday) junk soon. So I figure I better get some greens inside me. 

So, I wouldn’t say I view eating salad as a chore, but it’s not really a food group I jump for joy over either. Until I made this salad. 

This salad is something you will look forward to eating. No, I’m not joking. It’s seriously that good. And it even has kale in it, which if you don’t know, kale is notorious for being nutritious, trendy, and really not that fun to eat. Or at least I thought so until I made this salad.

Can you tell I really love this salad? 

Creamy Apple + Kale Salad, serves 2 as a meal or 4 as a side

4 to 4 1/2 cups chopped kale (heaping cups)
1-2 apples, granny smith is best for this recipe
1/4 cup dried blueberries (or craisins, just not raisins because I don’t like them)
1/3 to 1/2 cup Parmesan cheese

For the dressing:
3 cloves of garlic
3 egg yolks
1 tablespoon Dijon mustard
1/2 tablespoon apple cider vinegar
3 tablespoons olive oil
salt + pepper to taste

I taste-tested this on quite a few folks at our office, and they all loved it and wanted to know what the dressing was. Many of them remarked that it tasted similar to Caesar dressing, which was a pretty good guess as it’s very similar. I like to think of this as a vegetarian and more garlic-y Caesar dressing.

In a food processor, combine the garlic, yolks, mustard, and vinegar. Process until well combined and the garlic cloves are well chopped. With the mixture turned on, slowly drizzle in the olive oil. Taste and add salt and pepper to your liking.

Remove the veins from the kale and give it a fine chop. Thinly slice the apples as well. I left the skin on, but you could remove it if you prefer. Toss the kale, apples, and blueberries with the dressing so everything gets coated well. Then sprinkle on the cheese.

This is best served immediately, you don’t want the dressing to soften the kale and apples too much. Keep it crunchy. If you are planning to make your dressing earlier in the day (or the night before), you can store it separate from the salad in an airtight container in the refrigerator. 

Make this so you can feel good about all the Halloween candy and holiday treats we’re bound to consume in the next few months! xo. Emma

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Yield 4

Ingredients

1x2x3x

• ▢ 4 to 4 ½ cups chopped kale (heaping cups)
• ▢ 1-2 apples (granny smith is best for this recipe)
• ▢ ¼ cup dried blueberries (or craisins, just not raisins because I don’t like them)
• ▢ ⅓ to ½ cup Parmesan cheese

For the dressing:

• ▢ 3 cloves of garlic
• ▢ 3 egg yolks
• ▢ 1 tablespoon Dijon mustard
• ▢ ½ tablespoon apple cider vinegar
• ▢ 3 tablespoons olive oil
• ▢ salt + pepper to taste

Instructions

• I taste-tested this on quite a few folks at our office, and they all loved it and wanted to know what the dressing was. Many of them remarked that it tasted similar to Caesar dressing, which was a pretty good guess as it’s very similar. I like to think of this as a vegetarian and more garlic-y Caesar dressing.
• In a food processor, combine the garlic, yolks, mustard, and vinegar. Process until well combined and the garlic cloves are well chopped. With the mixture turned on, slowly drizzle in the olive oil. Taste and add salt and pepper to your liking.
• Remove the veins from the kale and give it a fine chop. Thinly slice the apples as well. I left the skin on, but you could remove it if you prefer. Toss the kale, apples, and blueberries with the dressing so everything gets coated well. Then sprinkle on the cheese.