Recipe courtesy of Chef Ryan Wombacher, Executive Chef of Citrine Cafe in Oak Park, Ill.
This salad begins with hearty kale. We suggest Tuscan kale (also called dinosaur kale or lacinato kale) for its sturdy, dark green leaves and mild flavor. The beauty of it is that there’s so little prep work. Just wash and trim the leaves and add to your salad plate whole–or cut into smaller pieces, if you prefer. If you’re going for visual impact, the deep green, whole leaves will do the trick nicely.
Kale’s earthy flavor pairs perfectly with tart, creamy goat cheese, and the crisp acidity of Honeycrisp apples. Add golden raisin chutney, spicy pepitas and a drizzle of apple cider-maple vinaigrette for a burst of contrasting flavor profiles.
Pro tip: This recipe calls for spiced pepitas. You can opt for plain, raw pepitas. But if you want to go for the gusto, we suggest adding some spices to your pepitas and roasting them. Here’s a spiced pepitas recipe we like, or try our Cinnamon Spice Roasted Pepitas.
INGREDIENTS
- 2 handfuls hearty kale (such as Tuscan)
- 2/3 cup sliced crisp apples (such as Honeycrisp)
- 2 tablespoons golden raisin chutney
- 2/3 cup goat cheese
- 2 tablespoons spiced pepitas
- APPLE-MAPLE VINAIGRETTE (makes 2 portions):
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 1/2 teaspoon Dijon mustard
- 1 1/2 teaspoons brown sugar
- 4 tablespoons olive oil
DIRECTIONS
- Mix apple cider vinegar, maple syrup, Dijon mustard, and brown sugar in a bowl. Slowly whisk in olive oil to thicken and emulsify.
- Divide kale among two plates. Divide and add apples, raisin chutney, goat cheese and pepitas and drizzle with apple-maple vinaigrette dressing.
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