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Crunchy Fall Kale Salad

This Little Goat went to Mexico
  • This Little Goat went to Mexico

yields

4-6 servings

time

10 minutes

active time

10 minutes

ingredients

 

1 large bunch curly kale

2 tsp This Little Goat went to Grillville

1 Tbsp fresh lemon juice

1 Tbsp apple cider vinegar 

1 tsp pure maple syrup or honey

3-4 Tbsp extra-virgin olive oil 

1 small head fennel

1 medium apple, thinly sliced 

1/2 cup fresh pomegranate seeds 

1/2 cup This Little Goat went to Mexico everything crunch

instructions

Remove the rib from the kale and finely chop. Add to a large salad bowl.

In a small mixing bowl, whisk together the Grillville spice, lemon juice, vinegar, maple syrup (or honey) and ½ teaspoon salt. Whisk in 3-4 Tablespoons olive oil until well combined. Season to taste with salt and additional Grillville spice, as desired. 

Drizzle a large spoonful of dressing over your kale and toss until the kale begins to soften.

Thinly slice the fennel using a mandoline. Add to your salad along with the apple, pomegranate seeds and blue cheese, tossing to combine. Top with This Little Goat went to Mexico everything crunch for a zesty, nutty finish. Season to taste with salt and serve.

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