In the not-too-distant past, I thought kale was something that only appealed to health food enthusiasts. Touted as the latest superfood, it sounded much too Fru-Fru for my iceberg lettuce roots.
Boy, was I wrong!
Kale is now one of my favorite greens. It is healthy, hearty, and delicious when prepared correctly. My kids can’t get enough of this green beauty when I toss it with a little olive oil and salt and bake to crispy perfection. Seriously, that is one of the easiest and most nutritious snacks out there, and they gobble up an entire pan in about one minute.
I also love to throw chopped kale in soups and stews because it adds a little earthiness to the flavor and is packed full of nutrition. But one of my favorite ways to use this versatile vegetable is in salads.
Looking at the large and somewhat tough leaves, you might be a little intimidated. Have no fear; I will walk you through how to quickly create a culinary masterpiece with this green gem.
Seeing as fall is in full swing in most of the country (we Arizona folks tend to lag behind the autumn curve), I have chosen to incorporate an array of fall flavors into this scrumptious salad: apples, pears, grapes, pumpkin seeds, and a creamy apple dressing. You could easily add some grilled chicken if you want to make it a full meal….