When we are invited over to someones home we usually bring the salad. It’s my little trick of knowing that there will be something healthy for everyone to eat and it’s an easy dish to prep. I can throw all the ingredients in a big bowl with a lid, mix up the dressing in a jar, grab salad tongs and pack it all in a bag and we are good to go. I always tailor the ingredients to the guests where we are headed; no nuts, or a certain kind of cheese. This baby kale salad with cider vinaigrette happens to be one of my favorite fall salads.
My local Aldi usually has organic baby kale that is nice and tender and Scott loves apple cider so that is usually in our fridge as well. Add in nice crunchy veggies like carrots and radishes and you have one delicious salad. If you want an even quicker prep time buy the shredded carrots. No need to worry about chopping and I can usually get 3 big salads out of one bag. Yes it costs a bit more but its worth the convenience.
The key to any homemade dressing is a high quality olive oil. I was recently sent a bottle of Pylian Estates olive oil and it makes such a difference in a dressing! From the shores of Greece this is a family owned company that goes back hundreds of years. Pure,cold pressed, single variety olive oil. This is so great in a vinaigrette and even better with a nice crusty piece of bread dipped into it.
Prep Time: 10 minutes
Total Time: 10 minutes
Serving Size: Serves 6-8
Ingredients
- 10 cups baby kale
- 3 cups matchstick carrots
- 1 cup matchstick cut radishes
- 1/4 cup sunflower seeds
- 1/4 cup dried cranberries
- Cider Vinaigrette
- 1 clove garlic, minced
- 1/4 cup apple cider vinegar
- 3 tbsp olive oil (such as Pylian Estates
- 2 tbsp apple cider
- 1 tbsp dijon or course mustard
- 2 tsp maple syrup
- Salt/Pepper
Instructions
- In a large bowl combine kale, carrots, radishes, sunflower seeds and cranberries.
- Whisk together garlic, vinegar, olive oil, cider, mustard, syrup and salt/pepper.
- Pour over salad and serve immediately.