Recipe
Salad
Baby Kale Salad with Apple, Cranberries and Walnuts
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| Vinaigrette | ||
| 2 tbsp. apple cider vinegar | ||
| 2 tbsp. apple cider | ||
| 1 tbsp. honey | ||
| 1 tsp. Dijon mustard | ||
| 1 tbsp. olive oil | ||
| sea salt and black pepper, to taste | ||
| Salad | ||
| 1 (5 oz) package Earthbound organic baby kale mix | ||
| 1 Honeycrisp apple, cored and diced | ||
| ⅓ c. chopped toasted walnuts | ||
| ½ c. dried cranberries | ||
| ¼ c. julienned red onion |
Directions
- To make vinaigrette, combine vinegar, cider, honey and Dijon mustard in a small bowl; whisk in olive oil until combined. Season with salt and pepper. Alternatively, place all ingredients in a jar and shake to create an emulsion.
- In a large bowl, toss baby kale, apple, walnuts, cranberries and red onion. Slowly drizzle enough vinaigrette over the salad mix to lightly coat; toss and serve immediately.
Recipe Source:
Hy-Vee chefs.