Empty My Fridge
kale apple manchego salad
Ingredients
- Extra virgin olive oil⅓ cups
- Apple cider vinegar3 tbsp
- Maple syrup1–2 tbsp + ½ tbsp
- Dijon mustard1 tsp
- Garlic · finely minced grated1
- Salt1 ¼ tsp
- Black pepper · ground
- Farro · rinsed and drained¾ cups
- Kale · chopped6–8 cups
- Red onion · thinly sliced½
- Apple · diced1
- Cranberry · dried½ cups
- Manchego cheese · grated3–4 oz
- Pumpkin seed⅓ cups
- Pecan · roughly chopped½ cups
Instructions
- Cook the farro: combine the water, farro and salt in a medium pot. Bring to a boil over medium-high heat, then reduce to medium and simmer uncovered for 25 minutes until tender. Drain in a sieve, rinse with cool water for 1 minute, drain well, and put in a large bowl.
- Make the dressing: whisk the olive oil, apple cider vinegar, maple syrup, Dijon mustard, garlic, salt and black pepper in a medium bowl. Taste and add more maple syrup if you want it sweeter.
- Add the kale and red onion to the farro bowl, pour the dressing over, and mix with tongs or clean hands for 1 minute. Set aside to marinate.
- Make the crunch: toast the pecans and pumpkin seeds in a medium skillet over medium heat, stirring often, for 3 to 5 minutes until slightly golden and fragrant. Remove from the heat, stir in the maple syrup and a pinch of sea salt, and stir for 30 seconds more. Spread on parchment to cool for 5 to 10 minutes; some clumping is fine.
- Add the apple, cranberries and grated Manchego to the kale bowl and toss gently. Season with more salt and pepper to taste.
- Sprinkle the nut mixture over the salad and toss again. Keep the nuts separate until serving if making ahead so they stay crunchy.
Summarized from Ambitious Kitchen's video. Watch it for the details.
More recipes with
GarlicOnionCheeseRed onionApplePecanManchego cheeseKale
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