Cedar & Ember · Starters

Crunchy Kale & Apple Salad with Toasted Seeds

Name: Crunchy Kale & Apple Salad with Toasted Seeds
Total time: 15 min
Yield: 2 servings
Ingredients: 150 g Lacinato kale; 1 whole Apple; 20 g Pumpkin seeds; 15 g Sunflower seeds; 40 g Aged white cheddar; 25 g Dried cranberries; 2 tbsp Apple cider vinegar; 1 tsp Dijon mustard; 1 tsp Honey; 3 tbsp Extra virgin olive oil; 0.25 tsp Salt; 1 pinch Black pepper

Tender massaged kale with crisp apple, toasted pumpkin and sunflower seeds, sharp white cheddar, and a bright cider-Dijon dressing.

15 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Lacinato kale150 g
Apple1 whole
Pumpkin seeds20 g
Sunflower seeds15 g
Aged white cheddar40 g
Dried cranberries25 g
Apple cider vinegar2 tbsp
Dijon mustard1 tsp
Honey1 tsp
Extra virgin olive oil3 tbsp
Salt0.25 tsp
Black pepper1 pinch

Quantities describe recipe usage, not package sizes.

Allergen notes

Milk and mustard. Check packaged ingredients for other allergens.

Method

Toast the seeds

In a dry pan over medium heat, toast the pumpkin and sunflower seeds for 3–4 minutes, shaking often, until they pop and turn golden. Tip onto a plate to cool.

Whisk the dressing

Whisk the vinegar, Dijon, honey, salt and pepper, then slowly whisk in the olive oil until emulsified.

Massage the kale

Slice the kale into thin ribbons. Add 1 tbsp of the dressing and massage with your hands for 1–2 minutes, until the leaves darken and soften.

Assemble

Cut the apple into matchsticks. Toss the kale with the apple, cranberries and the rest of the dressing. Top with shaved cheddar and toasted seeds just before serving.

Add the seeds at the very last moment so they stay crunchy. Massaged kale holds up well, so you can dress the greens up to 30 minutes ahead.

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