12 December, 2014
This recipe was created for the Freedom Food Farm Fall Potluck. To learn more about the farm, their upcoming events, meat, produce, honey and CSA visit www.freedomfoodfarm.com.
This recipe uses roasted Pecans from Q’s nuts and Cartland apples from Cooks Valley Farms. We love to support other small businesses so we recommend that you check out Q’s nuts in Somerville and Cooks Valley Farms in Wrentham. For our cooking demo at the farm we used autumn harvest pecans.
Makes 6 servings
150 calories and 11 grams of fat per serving
1 bunch of kale (8 cups washed and chopped)
1 apple diced (1 cup)
1/2 cup roasted pecans
1 red pepper diced (2 cups)
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
2 tablespoons oil
Salt and pepper to taste
Wash the kale well then chop the kale into small pieces. You can use any type of kale that looks good to you or whatever your family likes the best.
Roast the nuts if they are unroasted in either a dry hot pan or on a dry cookie sheet in the oven. When they are fragrant you will know they are done. Watch them close nuts can burn quickly.
Make the dressing by combining all of the ingredients in a small bowl. Using a fork whisk it until it all comes together and there is no separate oil. The mustard in the dressing is an emulsifier and will hold the dressing.
Toss the salad with the dressing then allow the salad to sit at room temperature for 20 minutes. This will help to soften the kale. As the kale wilts the dressing will continue to go further so wait to adjust the final seasoning of salt and pepper. Refrigerate the salad if it will not be served after the 20 minutes it needs to soften.
10 g total fat
1 g saturated fat
14 mg sodium
10 g total carbohydrate
3.5 g dietary fiber
7 g sugar
2.5 g protein