Raw Kale Salad with Feta, Apples, and Pecans recipe

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Ingredients

½ tablespoon olive oil
½ cup pecan halves
1 packet stevia powder
¼ teaspoon chipotle powder
2 bunches kale, stemmed and coarsely chopped
1 tablespoon olive oil
½ teaspoon salt
1 apple, diced
½ cup crumbled feta cheese

Nutrition Info

317.7 calories
carbohydrate: 30.1 g
cholesterol: 16.7 mg
fat: 20.4 g
fiber: 6.6 g
protein: 11.4 g
saturatedFat: 4.5 g
servingSize: -
sodium: 596.7 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a cast iron skillet over medium-high heat. Add pecans, cook and stir until fragrant, about 5 minutes. Transfer to a small bowl and sprinkle with stevia and chipotle powder, toss until well coated.

  2. Place kale in a large bowl. Drizzle with olive oil and sprinkle with salt. Massage until leaves begin to soften, about 2 minutes. Add diced apple and spiced pecans. Fold in feta cheese.

Recipe Yield

4 servings

Recipe Note

I have never used raw kale for anything except juicing, so I was really pleased that my first attempt at making a salad with it was a success. Even though I see variations of this recipe on menus all the time, I was not sure how it would work for me in a salad, so I was a bit intimidated. Browsing through the internet I found an article on massaging kale and I decided to give it a try. This is an absolute MUST if you do not want to feel like you are eating plastic. It was so good, I will have to make it again and try it out on my finicky family.

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