I wonder how many more adjectives I could have used to describe this salad. Hearty, warm, crisp, delicious, autumny, colorful kale salad. haha I didnt know how to describe this recipe in the title…so there you have it… “Hearty, Warm, Crispy Kale Salad”. Anyway, let me get right to it…below is the picture from How Sweet Eats‘ site by the way… so much prettier…I need to get better at taking photos! My boyfriend and I changed up the recipe a little bit mostly because we didnt have all of the ingredients but also because he needs meat in his meals…andddd so do I haha. I have never roasted kale before but have seen on SO many blogs recipes for “kale chips”— wasnt quite sure how I felt about them until I roasted the kale for this salad and man is it good! This recipe is PERFECT for a healthy weeknight meal when you dont feel like spending hours cooking up dinner. Even my boyfriend liked it! never thought he would to be honest…
- 1 large bunch of kale, torn from stems and torn into pieces
- 2 teaspoons olive oil
- 2 teaspoons fresh apple cider
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon nutmeg
- chicken breast– seasoned to your liking (this is a change we made)
- carmelized (on stove top) onion (this is a change we made)
- 1 clove of garlic, minced
- 1 sweet potato, diced
- 1 honeycrisp apple, diced
- 1/4 teaspoon cinnamon
- gorgonzola, crumbled
- 1/4 cup pine nuts (we did not do this…did not have any on hand)
- 1/4 cup pomegranate arils (we also did not do this because we had none on hand….used dried cranberries instead)
- Preheat oven to 350 degrees F. Place kale in a large bowl and massage olive oil, apple cider, 1/8 teaspoon salt, nutmeg and pepper into for 1-2 minutes. Spread on a baking sheet in a single layer and roast for 10 minutes. Toss well and roast for 5-10 minutes more, until slightly crispy but not golden.
- While kale is roasting, cook up your chicken in any way that you would like. You could even buy rotisserie chicken and make it easier for yourself.
- slice the onions (in rings) and cook on the stove top with a little bit of butter and olive oil on low until nice and caramelized
- Add oil to a pan and add the garlic, sweet potatoes and apples to the skillet, tossing with remaining salt and cinnamon. You want the sweet potato and apple finely diced… Cook for 5-6 minutes, stirring occasionally, until soft.
- In a small saucepan, add pine nuts and toast over low heat for 5-6 minutes, until golden and fragrant. Set aside. (did not do this part)
- Combine kale with apples and sweet potatoes, pine nuts, cheese and pom arils.
Two weekends ago, I did the “running of the santas” in Philly and last weekend I did Santacon in NYC with some of my college friends. Both weekends were a ton of fun! Here are a couple of photos from the weekends…
have you done anything fun for the holidays yet this year??