Happy almost Thanksgiving!! I know I know...how lame is it that my "almost Thanksgiving" post is a freakin' salad? Meanwhile all your favorite bloggers are posting photos and recipes of food porn pecan pies and apple crisps and pumpkin cheesecake turtle fudge brownies (if that's a thing, I must know where it is). And here is janky old Finley...posting a fu**ing salad. Nothing says the holidays like chopped kale...right...?
Well, to all you salad naysayers, I say...bite me. Because this salad is the biz. Adorned with walnuts, cranberries and apples, it could make for a beautiful and nutritious side dish at your Thanksgiving display. Note side dish. I'm not a TOTAL paleo nazi and insist you don't engorge on turkey, cornbread, casseroles, pie, etc. on this amazing holiday that excuses our appetites and waistlines. I'm just here to offer up a delectable option that might lift your post feast conscious a little bit. Now when you're sitting on the sofa, with your pants unbottoned and belly hangin' out, grumbling to yourself about how full you are (experiencing an odd combination of remorse and pride), you can say to yourself "but, hey...at least I had some salad." LOL. Like that's what anybody thinks. EITHER WAY, this salad is ah-mazing, whether it show up on your Thanksgiving table or not.
For the salad
- 1 bunch of kale
- 1 large granny smith apple
- 1 cup walnuts
- 1/2 cup dried cranberries
For the dressing
- 1/3 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 2 tbs Dijon mustard
- 1 clove garlic
- 1/2 tbsp raw honey
- 1/2 tsp black pepper
- De-stem your kale and cut into thin strips. Cutting the kale into thin strips is critical for this salad's consistency. To easily do so, bunch the kale up and cut thinly with a large knife. Place kale in a colander and rinse. Let sit in the colander for the water to drain while you prepare the rest of the salad.
- Dice your granny smith into small cubes and coarsely chop your walnuts.
- Place washed kale in a large salad bowl and throw in apple, walnuts and dried cranberries.
- Make your dressing now. Add olive oil, apple cider vinegar, Dijon mustard, garlic, honey, and pepper to your blender. Blend on high until the garlic is minced up and the dressing is smooth.
- Pour dressing over salad and toss to evenly distribute all the toppings and dressing.
Servings: 5-6 side salads; 3-4 entree salads (add protein on top).