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Fruit and Kale Salad with Southeast Asia Vinaigrette

This Little Goat went to Southeast Asia
This Little Goat went to Southeast Asia

yields

4-6 side servings

time

10 minutes

active time

10 minutes

ingredients

1 Tbsp This Little Goat went to Southeast Asia 

1 Tbsp fresh lemon juice

1 tsp honey 

2 Tbsp rice wine vinegar 

2 Tbsp extra virgin olive oil 

Kosher salt and freshly-ground black pepper 

1 large bunch kale, stems removed & chopped 

1 small Honeycrisp apple, thinly sliced into matchsticks 

1/4 cup dried cranberries 

1/4 cup dried apricots, chopped 

1/4 cup pistachios, toasted

1/4 cup grated Pecorino 

instructions

In a small bowl, whisk together the Southeast Asia sauce, lemon juice, honey, vinegar, olive oil and a pinch of kosher salt. Season to taste with salt and pepper and set aside.

Place kale in a large bowl and drizzle with a few tablespoons of dressing. Massage dressing into kale for 1-2 minutes, until well coated and starting to wilt. Add remaining ingredients to the bowl and pour over the remaining dressing. Toss until everything is combined and well coated. Season to taste with salt and pepper. 

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