Back at it with the healthy & yummy recipes this week! We found this recipe over on How Sweet Eats, and if you have a major sweet tooth like us, but working for #summertimesnatched as well – this tasty salad gives you the best of both worlds! You can stay on track and still get in your leafy greens, but still curb that sweet tooth that always seems to rear it’s ugly head when we’re just trying to be great.
INGREDIENTS
Sweet and Spicy Toasted Pecans
- 1/2 cup pecans
- 1 1/2 tablespoons honey
- 1/2 teaspoon red pepper flakes
- 1/8 teaspoon ground nutmeg
Cinnamon Shallot Vinaigrette
- 2 tablespoons red wine vinegar
- 1 1/2 tablespoons honey
- 1 teaspoon dijon mustard
- 1 shallot diced
- 1 garlic clove minced
- 1/4 to 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup olive oil
Salad
- 4 to 6 cups chopped tuscan kale
- 2 honeycrisp apples thinly sliced
- 3 ounces freshly grated sharp white cheddar cheese
INSTRUCTIONS
Sweet and Spicy Toasted Pecans
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Heat the pecans in a nonstick skillet over low heat, stirring often, until fragrant and toasty. Stir in the honey, red pepper flakes and nutmeg. Let the honey bubble and stir for a few minutes, then transfer the pecans to parchment paper and let them cool completely.
Cinnamon Shallot Vinaigrette
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Whisk together the vinegar, honey, mustard, shallot, garlic, cinnamon, salt and pepper. Whisk in the olive oil until emulsified. This keeps great in the fridge for a few days!
Salad
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Massage the kale with a tablespoon or so of the dressing and let it sit for 5 to 10 minutes. I like to season the kale at this point with salt and pepper too. Slice the apples and combine the apples, cheese, pecans and pepita clusters with the kale and toss well. Serve with the vinaigrette!
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