This is one of those recipes that came out of the need to re-purpose and extend leftovers. I had leftover cabbage from making the Apple Honey Mustard Slaw, a bunch of kale, and some toasted nuts. It is the perfect crunchy and clean fall salad to accompany any heavier, richer main course, or you can add a chewy grain and some chickpeas or lentils, and you have a lunch salad for the week. I served it with a melty Taleggio grilled cheese, but you could really eat it with anything. It only gets better with age.
The Pumpkin Pie Spiced Quinoa Crunch Almonds are delicious and perfectly fall on their own and an excuse to make a big batch of them, but you can also substitute toasted almonds. You will just want to adjust the seasoning a bit.
Kale has so many wonderful nutritional benefits, some of which you may not know are vision boosters. A few months ago, I reviewed the book, Eat Right for Your Sight from the American Macular Degeneration Foundation when I made a variation of their delicious Spicy Udon Noodles. The mission of this organization is particularly personal because my mother and sister are both ophthalmologists and have many patients suffering from age-related macular degeneration. In addition to containing wonderful and easy recipes, the book taught me that kale contains lutien and zeaxanthin, two antioxidants that protect the center of the retina and may reduce the risk of developing age-related macular degeneration. So in honor of National Kale Day (October 7th) and the American Macular Degeneration Foundation, here is a perfectly fall kale salad recipe.
Kale and Apple Honey Mustard Slaw with Pumpkin Pie Spiced Quinoa Crunch Almonds
Salad:
1 bunch lacinato kale, stems removed and leaves cut in chiffonade
1/2 small head red cabbage, very thinly sliced (about 4 cups)
1 carrot, peeled and grated
1 1/2 teaspoons sea salt
1 sweet and crisp apple, washed and julienned
1 cup Pumpkin Pie Spiced Quinoa Crunch Almonds, roughly chopped
sea salt and pepper to taste
Dressing:
3 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons honey, preferably local (maple syrup if vegan)
pinch sea salt
Combine kale, red cabbage, carrot and salt into a large bowl. Massage salt into mixture an allow mixture to wilt. Meanwhile prepare dressing. Whisk dressing ingredients together. Pour over kale and cabbage mixture and toss to combine. Add apple and almonds and toss. Taste and adjust seasoning and serve. Enjoy! Serves 6 as a side.
