Spring Kale Salad for Thanksgiving!

I ask myself, Spring Kale Salad in November? Sure, why not? We have seen Christmas in July and decorations already in stores before Halloween, so why not post a spring kale salad in November, right?

Spring Kale Salad is made with fresh kale leaves, dried cherries, Fuji apples, tossed with a lemon vinaigrette and topped with shaved Pecorino Romano cheese. It's a salad that can be made in the morning to be served for dinner. This kale salad will turn out perfectly because dressed kale salads will hold for 12 to 24 hours, staying crisp and fresh.

With Thanksgiving on everyone's minds these days, I 'm starting to plan the menu, are you?

My family will never let me change the menu for Thanksgiving, but I like to add a new dish now and then, and this year it will be this spring kale salad to enjoy at the end of our meal.

This salad boasts crispy kale greens, with a tangy-lemon vinaigrette in every bite. Also, there is a delicious balance and contrast when you add in some tart dark cherries and sweet Fuji apples. And, no need to add any salt; the pecorino cheese adds so much flavor while it's not overpowering.  

I love the fact that I can make this dish in advance and refrigerate it while we prepare the other dishes for Thanksgiving. And, that's great!

I think my family won't mind if I add a fresh salad like this one to our Thanksgiving table.
And, if there are leftovers? I wont mind that either, as I will be eating kale salad again for lunch the next day!


Tips: If you have a Trader Joe's near by, they have packages of already chopped Kale, just rinse, spin and fish out any thick stems. Also, you can use any red or green apples with this salad.
If you plan to make this salad one day ahead, you may want to keep the whole apples in the fridge (to keep them cold), and chop and toss them in before serving.

Spring Kale Salad

  • 9 cups (packed) or (6 ounces) green kale leaves, stems discarded, thinly sliced
  • 2 to 3 small organic Fuji or green apples, chopped
  • 3/4 cup dried cherries or cranberries
  • freshly ground black pepper to taste
  • 4 Tbsp. Extra-Virgin olive oil
  • Juice of 2 large lemons
  • 1 garlic clove- minced
  • shaved, chopped, or shredded Pecorino Romano Cheese
  • optional: 1/2 cup slivered almonds

In a small mixing bowl, whisk olive oil, lemon juice, black pepper and minced garlic.

Place kale, dried cherries and apples into a large mixing bowl, pour in lemon vinaigrette and toss until leaves are well coated. Transfer to a serving bowl, and top with small shavings of Pecorino Romano cheese and slivered almonds. Cover with clear wrap and refrigerate until ready to serve.

Serves 6

Recipe adapted from: House Calls magazine, Spring 2016
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