Note: Fully grown kale may be substituted for baby kale. Simply remove tough ribs and finely slice the leaves.
Prep time: 15 minutes
Cook and chill time: minutes
Difficulty Level: Intermediate
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
1. In small bowl, whisk together shallot, oil, vinegar, honey, 1 tbsp (15 mL) cold water, salt and pepper until combined.
2. 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.
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.
Tip: 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.
Per serving: 150 calories, 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