Kale, Apple & Goat Cheese Salad with Granola Croutons Recipe

Kale, Apple & Goat Cheese Salad with Granola Croutons Recipe

How To Make Kale, Apple & Goat Cheese Salad with Granola Croutons

This goat cheese salad recipe has fresh kale, crisp apples, and croutons made from granola. The lemon dressing adds a refreshing twist to this salad.

Preparation: 25 minutes
Cooking: 15 minutes
Total: 40 minutes

Serves:

Ingredients

For Granola Croutons:

  • 1cupQuaker Old-Fashioned Oats
  • ½cuppecans,roughly chopped
  • ½cuppepitas,raw, hulled pumpkin seeds
  • ½cupsunflower seeds,raw
  • ¼tspsea salt,fine
  • ¼tspground cinnamon
  • pinchcayenne pepper
  • 1egg white,large, beaten

For Lemon Maple Mustard Dressing:

  • 3tbspextra-virgin olive oil
  • 1tbspmaple syrup,or honey
  • 3tbspextra-virgin olive oil
  • 1tbsplemon juice
  • 1tbspDijon mustard,plus 1 tsp, smooth
  • 1tbspmaple syrup,or honey
  • fine sea salt,a hefty pinch
  • freshly ground black pepper,to taste

For Kale salad:

  • 12ozgreen kale,curly
  • 1apple,medium, Granny Smith, Fuji, or Honeycrisp
  • 2ozgoat cheese,chilled, crumbled about ½ cup
  • ¼cupdried cranberries,chopped

Instructions

Granola:

  1. Preheat the oven to 350 degrees F and line a large, rimmed baking sheet with parchment paper for easy clean-up.

  2. In a medium bowl, stir together the oats, pecans, pepitas, sunflower seeds, salt, cinnamon and cayenne pepper. Stir in the beaten egg white, oil, and maple syrup until well blended.

  3. Transfer the mixture to the prepared baking sheet and bake until golden, gently stirring the granola halfway. This should take about 15 to 17 minutes. Let the granola cool on the baking sheet.

Dressing:

  1. In a small bowl, combine the olive oil, lemon juice, mustard, maple syrup and salt. Season with a generous amount of freshly ground black pepper and whisk until blended.

Kale:

  1. Use a chef’s knife to remove the tough ribs from the kale, then discard the ribs. Chop the kale leaves into small, bite-sized pieces.

  2. Transfer the chopped kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.

Assemble:

  1. Drizzle all of the dressing over the kale and toss well. Add the chopped apple, crumbled goat cheese, cranberries, and about half of the granola. Gently toss to combine, and serve. This salad will keep well, covered and refrigerated, for up to 4 days.

Nutrition

  • Calories: 623.43kcal
  • Fat: 45.54g
  • Saturated Fat: 7.62g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 24.74g
  • Polyunsaturated Fat: 10.45g
  • Carbohydrates: 46.05g
  • Fiber: 9.56g
  • Sugar: 18.96g
  • Protein: 17.30g
  • Cholesterol: 6.52mg
  • Sodium: 586.07mg
  • Calcium: 199.65mg
  • Potassium: 815.69mg
  • Iron: 4.87mg
  • Vitamin A: 468.56µg
  • Vitamin C: 106.18mg
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