This is probably one of my favorite salads I’ve ever made for Thanksgiving. It’s substantial, made from mostly Tuscan kale (my favorite kale) so it’ll help you feel like you’re eating at least something good during the holidays. But it’s still creamy and packed with flavor. I am not a fan of salads that feel like a chore to eat and this is surely not one of those!

Along with the Tuscan kale, there are plenty of fall-time flavors in this salad, like pecans, apples, and dried cranberries. Yum!

Creamy Kale Harvest Salad, serves 6-8

2 bushels of Tuscan kale (enough to fill a medium/large mixing bowl)
2 avocados
1 Granny Smith apple
2/3 cup pecans
2/3 cup dried cranberries
For the dressing:
1/2 cup olive oil
3 lemons (approx. 1/3 cup lemon juice)
1/2 teaspoon garlic powder
2 tablespoons honey
2 tablespoons apple cider vinegar
1 tablespoon mayo or greek yogurt
1 teaspoon poppy seeds
salt and pepper

Remove the middle stem and any large veins from the kale leaves and finely chop. (I like to use kitchen shears for this.) The goal here is to remove any parts that wouldn’t be fun to chew through and to really chop it up well.

To make the dressing, add the following to a food processor: flesh of one avocado (remove the skin and seed), lemon juice, garlic powder, honey, apple cider vinegar, mayo or greek yogurt, and poppy seeds. Pulse to combine. Add the olive oil in a slow, steady stream with the food processor turned on if possible. If your processor doesn’t allow this, you can simply add it in batches. Taste and add salt and pepper to your liking (love pretty copper measuring cups for cooking).



Cube the avocado, removing the skin and seed. Chop the apple, removing the core. Give the pecans a rough chop. In a large mixing bowl or serving bowl, combine the kale, avocado, apple, pecans, and dried cranberries. Drizzle in the dressing, toss well before serving, and serve with some pretty salad tongs.

I love this salad and can’t wait to try and figure out how to make a smaller version for weeknight dinners because it’s just too good not to eat all year round! xo. Emma

Creamy Kale Harvest Salad

  • 2 bushels of Tuscan kale (enough to fill a medium/large mixing bowl)
  • 2 avocados
  • 1 Granny Smith apple
  • 2/3 cup pecans
  • 2/3 cup dried cranberries
  • For the dressing:
  • 1/2 cup olive oil
  • 3 lemons (approx. 1/3 cup lemon juice)
  • 1/2 teaspoon garlic powder
  • 2 tablespoons honey
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon mayo or greek yogurt
  • 1 teaspoon poppy seeds
  • salt and pepper
  1. Remove the middle stem and any large veins from the kale leaves and finely chop. (I like to use kitchen shears for this.) The goal here is to remove any parts that wouldn’t be fun to chew through and to really chop it up well.

  2. To make the dressing, add the following to a food processor: flesh of one avocado (remove the skin and seed), lemon juice, garlic powder, honey, apple cider vinegar, mayo or greek yogurt, and poppy seeds. Pulse to combine. Add the olive oil in a slow, steady stream with the food processor turned on if possible. If your processor doesn’t allow this, you can simply add it in batches. Taste and add salt and pepper to your liking.

  3. Cube the avocado, removing the skin and seed. Chop the apple, removing the core. Give the pecans a rough chop. In a large mixing bowl or serving bowl, combine the kale, avocado, apple, pecans, and dried cranberries. Drizzle in the dressing and toss well before serving.

Credits // Author: Emma Chapman. Photography: Elise Randolph. Photos edited with ACS for Desktop.
https://dj4o32igdm3ny.cloudfront.net/wp-content/uploads/2017/11/09101944/kale-salad.jpg

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