Kale Salad with Parmesan Dressing
Kale Salad with Parmesan Dressing is a chic gluten-free dish featuring apples and pecans, perfect for meal prep or holiday gatherings
Equipment
- Blender not crucial
Ingredients
- For the Pickled Red Onion:
- ½ cup red onion sliced very thinly
- ¼ cup sherry vinegar or red wine vinegar
- 1 teaspoon sea salt
- For the Parmesan Dressing:
- 1 cup Stonyfield whole milk Greek yogurt
- 1 cup finely grated parmesan
- 1 clove garlic smashed
- ¼ cup sherry vinegar
- Sea salt to taste
- Fresh cracked black pepper to taste
- ¼ cup water as needed
- For the Salad:
- 1 bunch curly kale
- ½ cup toasted salted pecans
- 1 Fuji apple cored and sliced thinly
- Sea salt to taste
- Fresh cracked black pepper to taste
Instructions
- Make the Pickled Onions: Mix the ½ cup sliced red onions, ¼ cup sherry vinegar and 1 teaspoon of salt together in a bowl. Onions are pickled once they wilt and turn pink. This will take about 20 minutes.
- Make the Dressing: Place 1 cup yogurt, 1 cup grated parmesan, 1 crushed clove of garlic, ¼ cup sherry vinegar and sea salt and freshly cracked black pepper in a blender. Blend until thoroughly combined, adjusting with up to a 1/4 cup of water as necessary for desired consistency.
- Wash the bunch of curly kale, strip the stems out and chop the leaves finely. When ready to serve, toss the kale with the desired amount of parmesan dressing, sliced apple, ½ cup toasted pecans, pickled onions and salt and pepper to taste.