Oh kale how I love you. Especially in this salad with creamy blue cheese dressing and candied pecans. Delicious, super healthy and packed with antioxidants.
This can be a meal in itself or serve with a pasta and a crisp white wine like a Vinho Verde. I would call this the perfect spring salad!
Kale Salad with Creamy Blue Cheese Dressing and Candied Pecans
Prep Time: 10 minutes
Cook Time: 8 Minutes
Keywords: salad vegetarian
6061421Ingredients (Serves 4)
VINAIGRETTE
- 1 tbsp crumbled blue cheese
- 1/4 cup extra-virgin olive oil
- 3 tbsp red-wine vinegar
- 1 tbsp Dijon mustard
- 1 tbsp hazelnut oil
- Salt/Pepper
SALAD
- 1 tbsp extra-virgin olive oil
- 1 tbsp butter
- Salt/Pepper
- 1/2 cup pecans
- 3 tbsp maple syrup
- 1 bunch kale, roughly chopped
- 1/4 head radicchio, sliced
- 2 scallions, thinly sliced
- 1/3 cup crumbled blue cheese
Instructions
To prepare vinaigrette: Combine 1 tablespoon blue cheese, 1/4 cup oil, vinegar, hazelnut oil, mustard, salt and pepper in a mini food processor or blender; process until creamy.
Heat 1 tablespoon oil and butter in a medium skillet over medium heat. Add pecans and cook, stirring, for 2 minutes. Add salt and pepper and drizzle in maple syrup. Cook, stirring, until the nuts are well coated and have begun to caramelize, 3 to 5 minutes. Transfer to a plate to cool.
Place kale, radicchio, and scallions in a large bowl. Toss with the vinaigrette. Serve topped with blue cheese and the candied pecans.
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