SQUASH RIBBON SALAD WITH APPLES AND WALNUTS
This is a really interesting salad to eat for lunch, with lots of texture and flavor going on. The combination of kale, apples, and squash already makes it feel pretty autumnal. Add some walnuts for crunch and a splash of apple cider vinegar and you’ve got a really delicious fall or winter salad. SERVES 2
PREP TIME: 15 minutes
COOK TIME: None
1 tablespoon minced shallot
1 to 2 tablespoons honey
¼ cup apple cider vinegar
½ cup extra-virgin olive oil
1½ to 2 cups kale, stemmed
1 apple, cored and sliced
1 yellow squash, spiralized or cut into thin ribbons with a vegetable peeler
½ cup walnuts
Salt
Freshly ground black pepper
- In a small bowl, mix to combine the shallot with the honey, apple cider vinegar, and olive oil. In a large serving bowl, pour the dressing over the kale and mix in well with your hands or a wooden spoon (3 to 5 minutes of mixing will make the kale leaves much softer and easier to eat).
- Add the apple, squash noodles, and walnuts, and give it a good toss. Season with salt and pepper, and serve.
VARIATION 1 SQUASH RIBBON SALAD WITH POMEGRANATE: Add ¼ to ½ cup pomegranate seeds to the salad for some extra color and juiciness.
VARIATION 2 MUSHROOM-KALE SALAD: Instead of apples, squash, and walnuts, top this salad with a few tablespoons of marinated mushrooms (like the Button Mushroom Ceviche here).
PREP TIP: Massaging the raw kale with the dressing takes a few minutes but is well worth the effort as the leaves become tender and easier to eat. If you know you’re going to be short on time later in the day, try to fit in this step earlier so you’ll be ready to just assemble the salad and enjoy.
