Kale & Apple Salad with Cracked Black Pepper Dressing

The other day Jason and I visited The Cheesecake Factory and I had…you guessed it…cheesecake!  But that’s not all.  Despite how incredible their cheesecake is — the real highlight of my lunch was a kale salad.

It was so incredibly refreshing and seemed so simple…but the textures and flavors were just spot on.  I really enjoyed it.  I decided to use it as inspiration to create a version of my own.  Hope you love this salad as much as I do!

This salad does contain dairy.  For the dressing I use a combination of grassfed yogurt & milk.  While the flavors will change slightly, you can definitely sub coconut milk/yogurt for this dressing.

 

The following amounts will yield 3-4 servings.

Ingredients for Dressing

  • 1/4 cup grassfed Greek yogurt (my favorite is from Kalona Supernatural)
  • 1 tbsp. mayonnaise (homemade or your favorite brand)
  • 1 tbsp. grassfed whole milk (my favorite is from Kalona Supernatural)
  • 1 tsp. fresh lemon juice
  • 1 tsp. white vinegar
  • 1 clove garlic, minced
  • 1/2 tsp. freshly cracked black pepper
  • 1/4 tsp. salt
  • 1/8 tsp. onion powder

 

Cracked Black Pepper Dressing

 

Ingredients for Salad

  • 6 oz. (3-4 cups) kale, chopped into bite-sized pieces
  • 1 medium green apple, diced
  • 6 oz. (1 cup) green beans, chopped in 1″ pieces
  • 1/2 cup golden raisins
  • 1/4 cup slivered almonds, toasted

 

Process

  1. Whisk together all the ingredients for your dressing.  Cover and refrigerate until the rest of the salad is ready.
  2. Fill a sauce pot with a few inches of water and place a steamer basket on top.  Bring the water to a boil, and steam your green beans for about 5-8 minutes or until they are crisp-tender.  Once they are done remove them from the heat and run cold water over them.  If your green beans are whole I would suggest steaming them first, and then chopping them up.  Fresh is really best here, but if you’d like to use pre-cut frozen green beans that will work, too.  Set them aside to cool slightly.  You can toast your almonds over low heat while you let the green beans cool.
  3. Combine all salad ingredients in a large bowl.

    Once the green beans have cooled - get everything in a big salad bowl

    Once the green beans have cooled – get everything in a big salad bowl

  4. Top with prepared dressing, and toss well making sure that the dressing gets well incorporated.

    Don't be shy -- add all of the dressing.  It's so good!

    Don’t be shy — add all of the dressing. It’s so good!

  5. Eat immediately or refrigerate until ready to serve.

 

Kale & Apple Salad with Cracked Black Pepper4

 

Kale & Apple Salad with Cracked Black Pepper Dressing3

 

Kale & Apple Salad with Cracked Black Pepper Dressing

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2 Responses to “Kale & Apple Salad with Cracked Black Pepper Dressing”

  1. Beth says:

    So I had to take a kale hiatus for awhile after getting sick of it and sick of fighting with my family to eat it. But the cravings hit and I gave in… And found this salad. It’s so good! I get into salad ruts… Sometimes they’re just better when somebody else makes them up 😉
    Thanks!

    • jennifer says:

      Beth, thank you for the comment! I know what you mean about the “salad rut” situation — I fall into those, too. I think salads are just meant to be SO simple that we overthink them sometimes. Glad you enjoyed this one — hope your family did as well!

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