After seeing a beautiful salad recipe posted by my friend Debra this week, I adapted ingredients we had to make one that looks much like hers and used the same delicious vinaigrette with a bit of extra curry. The result is colorful and tasty – a work of art with layers of flavor! Since we have an abundant crop of kale in our garden, we will have this often in our winter menus. This salad rates very high on the nutrition scale as well. I used pickled beets but you can add roasted or steamed fresh beets instead.
Kale, Beet, and Apple Salad
4 cups ruffled kale, shredded.
2 cups coarsely chopped peeled apples
2 cups pickled beet pieces
Curry Vinaigrette, recipe below.
Wash and pat the kale leaves dry before stripping from center stems. Roll leaves and slice crosswise to shred. Add chopped kale to a large bowl. Add apples. Drain beets and add, tossing with Curry Vinaigrette at least 4 hours before serving. Store covered in refrigerator. Toss gently when ready to serve.
1/2 cup apple cider vinegar
1/3 cup olive oil
2 Tablespoons honey
1 teaspoon sea salt
1 teaspoon (or more to taste) hot curry powder. Use mild if your family prefers.
1/4 teaspoon ground black pepper
1 Tablespoon chopped crystallized ginger
Whisk all ingredients together before pouring over salad.