A wooden bowl of vibrant green kale salad with red apple, sliced almonds, and dried cranberries, dressed lightly.

Aunt Sky’s Autumn Kale Salad

Name: Aunt Sky’s Autumn Kale Salad
Total time: 5 min
Yield: 4-6
Ingredients: 1 bag of kale, destemmed & chopped; 1 cup candied pecans; 1 cup dried crandberries; 1 goat cheese log, crumbled; Lemon Honey Vinaigrette:; ½ cup olive oil; ½ cup lemon juice; ¼ cup honey; ¼ cup dijon mustard; Salt & pepper to taste

The perfect side for any gathering.

Lexus · The Pantry Practice · Mooresville, NC

4-6

·

5 Mins

The recipe

4-6

5 Mins

Ingredients

1 bag of kale, destemmed & chopped 1 cup candied pecans 1 cup dried crandberries 1 goat cheese log, crumbled Lemon Honey Vinaigrette: ½ cup olive oil ½ cup lemon juice ¼ cup honey ¼ cup dijon mustard Salt & pepper to taste

Notes

Shake well before serving — it separates naturally. Stores well in the fridge for up to one week.

Directions

Combine parts oil & lemon juice, honey to taste, salt & pepper. Allow to chill in the fridge for 1 hour before serving for maximum flavor. Combine salad ingredients then massage dressing into the kale little by little until desired amount. Finish with crumbled goat cheese and fresh cracked salt & pepper.

Source: Aunt Skyler

From the kitchen of Aunt Sky

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