Baby Kale Salad

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President's Choice


1 shallot, minced

¼ cup (50 mL) PC Blue Menu Omega Oil

2 tbsp (25 mL) apple cider vinegar

1 tbsp (15 mL) honey

1/8 tsp (0.5 mL) salt

1/8 tsp (0.5 mL) freshly ground black pepper

1 pkg (142 g) PC Organics Baby Kale

2 PC Organics Piñata Apples, thinly sliced

¼ cup (50 mL) pumpkin seeds, toasted

¼ cup (50 mL) crumbled PC Blue Menu Goat’s Milk Cheese

Baby Kale Salad

If you're used to strongly-flavoured, too-tough-to-eat-raw, fully-grown kale, our baby kale will be a revelation! Tender and mild, it's perfect in a salad. Cider vinegar adds a nice bite.

Tip: If you'll be making this salad ahead of time, toss the sliced apples in the dressing at the end of step one; it will keep them from browning until you toss in the kale, pumpkin seeds and cheese.

To toast seeds (or nuts), place in a dry frying pan set over medium heat; cook for 5 to 7 minutes, stirring frequently, or until golden and fragrant. If the oven is already on, you can also toast them on a rimmed baking sheet at 350°F (180°C) for the same length of time.

Serves: 6

Prep time: 15 minutes

Cook and chill time: 0 minutes

Difficulty Level: Intermediate

Nutritional Information

Calories: 150

Fat: 10 g (of which 1.7 g is saturated)

Omega-3 Polyunsaturated Fats: 0.4 g

Sodium: 95 mg

Carbohydrate: 12 g

Fibre: 1 g

Protein: 3 g


In small bowl, whisk together shallot, oil, vinegar, honey, 1 tbsp (15 mL) cold water, salt and pepper until combined.

Place kale, apples and all but 1 tbsp (15 mL) of pumpkin seeds in a bowl. Drizzle with salad dressing; toss to combine. Top with goat’s cheese and remaining pumpkin seeds.

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