This is a wonderful salad for fall.  I love the crunch from the pecans and apples, the creaminess of the blue cheese, and the tang of the dressing.  The best part is that all these ingredients are tossed together with kale, the amazing super green.  Per calorie, kale has more protein than beef, more calcium than milk, and more Vitamin C than spinach.  It that weren’t enough, it is also full of antioxidants and is anti-inflammatory.  If you aren’t a huge kale fan, try mixing it with other greens you enjoy.  Then work your way towards a total kale salad.


Wash and dry one bunch of green kale.

Chop into small pieces and toss in a salad bowl.


Chop one large apple and add to the kale.


Add 1/2 cup toasted pecans roughly chopped.


Add 1/2 cup crumbled blue cheese.


In a small container with a lid, place 4 Tablespoons olive oil, 1 Tablespoon cider vinegar,

1 Tablespoon dijon mustard, 1 teaspoon honey and 1/4 teaspoon sea salt.


Put the lid on and shake well.


Pour dressing over salad.


Toss well and enjoy!

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