Kale Salad with Apricots and Nuts

The contrast of kale with the sweetness of apricots and crunch of the nuts makes this a memorable salad. No apricots or pine nuts? No problem! Use raisins, cranberries or dates instead and any other chopped nut (almond, walnut or sunflower/pumpkin seeds. You can also use spinach instead of kale.

Toss in some leftover cooked chicken and brown rice or quinoa and this can become a satisfying lunch or simple dinner.

Kale Salad with Apricots and Nuts

Print Recipe

• CourseSalads

Servings

4 servings

Servings 4 servings

Kale Salad with Apricots and Nuts Print Recipe CourseSalads Servings 4 servings Servings 4 servings

Ingredients

• 3 tablespoons fresh lime juice or 2 tablespoons apple cider vinegar instead
• 1/3 - 1/2 cup extra-virgin olive oil
• 1/4 cup green onion finely chopped
• 1 tablespoon honey
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon red pepper flakes
• 2 bunches kale washed, stems removed, finely sliced
• 1/3 cup chopped pine nuts or other nuts
• 1/4 cup dried apricots, chopped pitted and chopped (or cranberries, raisins, other dried fruit)

Adjust servings: servings

Units:MetricUS Imperial

Instructions

1. In a small bowl, whisk lime juice, green onion, honey, salt and pepper flakes. Slowly pour 1/3 cup olive oil in, mixing constantly with a fork or wire whisk. If too tart, add another tablespoon or two of olive oil. Adjust salt and pepper to taste.
2. Put sliced kale in a bowl and toss with salad dressing. Let sit 20 minutes.
3. In a small skillet, toast pine nuts (or other nuts) over medium heat, tossing constantly, until color deepens, 2 to 3 minutes. Cool. If using other nuts, coarsely chop.
4. Add nuts and apricot to kale. Toss.
5. Can refrigerate for up to 1 day, or serve immediately.

Recipe Notes

Modified from http://www.epicurious.com/recipes/food/views/Kale-Salad-with-Dates-Parmesan-and-Almonds-51137020#ixzz2PY7zf5Jw

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