Kale is practically the poster child of healthful eating. It’s a surprisingly versatile green that can be mellow in a soup or sharp in a salad, crispy as a "chip" or velvety when sautéed or braised. Serve up this high-nutrient, very flavorful vegetable with my kale, spinach, and apple crisp salad. Its full of fresh, delicious, and healthy greens mixed with Apple chips , cranberries, and goat cheese and nuts, then tossed with a fresh herbed vinaigrette.

You’re gonna love it!

Prep Time: 15 Minutes

Serves: 6-8 People

Recipe Ingredients:

For the Salad

1 Bunch fresh kale
5 Cups fresh baby spinach leaves
1 Cup pecans, toasted, roughly chopped
1 Cup freeze dried apple chips
3/4 Cup dried cranberries
1/2 Cup goat cheese (crumbled)

For the Vinaigrette

1 Cup fresh herbs, finely chopped (basil, mint, chives, flat leaf parsley)
2 Cloves fresh garlic
2 Tablespoons fresh lemon juice + zest
6 Tablespoons Extra Virgin Olive Oil
2 Tablespoons red wine vinegar
2 Tablespoons water
1 1/2 Tablespoons honey-dijon mustard
1 Teaspoon sea salt - to taste
1/2 Teaspoon course grind pepper - to taste

Recipe Steps:

Prepare Vinaigrette

Rinse, pat dry, and finely chop fresh herbs.

Peel and grate garlic, using a fine grater or microplane grater.

Whisk ingredients together.

Salt and pepper to taste.

Prepare Salad Ingredients

Rinse, dry and chop kale into bite sized leaves.

Toast pecans on a baking sheet at 350 degrees for about 10 minutes. Then chop roughly.

Crumble goat cheese.

Toss & Serve

Combine salad ingredients in large salad bowl.

Toss well with salad dressing. Coat the greens thoroughly.