Want to know what my favorite type of recipe is? It’s one where I don’t have to cook anything! Yup, like any good Dietitian, I love my salads. I love them so much that I’ve been spending a ton of time at my local sweetgreen (an NYC salad spot featured in my fav “fast food” joint post). What I think is so great about sweetgreen is that they change their menu seasonally to feature produce that is fresh and local. I’m pretty obsessed with one of their seasonal salads right now, which features pears and apples, so I decided to recreate it at home (and save myself the $11) in this Kale Winter Salad.
I wasn’t sure that anything goes together better than apples and cheddar cheese until I tasted apples, pears, cheddar cheese and toasted almonds together. The sweet and salty combination of the fruit and cheese is topped with the crunch and nuttiness of the almond. I also threw a hard-boiled egg on top for some added protein. I used a balsamic vinaigrette to top it all off, but feel free to drizzle your favorite dressing on top. This Kale Winter Salad will fill you up but won’t weigh you down, and it’s packed with antioxidants and fiber.
Makes 2 salads
4 cups of kale, washed and de-stemmed
1 honeycrisp apple, thinly sliced
1 bosc pear, thinly sliced
2 hard-boiled eggs, thinly sliced
2 ounces white cheddar cheese, sliced into 1/2″ x 1/2″ cubes
1/3 cup slivered unsalted almonds
- Heat a frying pan over medium high heat. Once the pan is hot (after 1-2 minutes), place the almonds on the pan. Shake consistently for 2-3 minutes. When the almonds begin to brown, take them off the stove.
- Divide the following ingredients evenly between two bowls– kale, apple slices, eggs, cheese and almonds. Top with your favorite dressing and enjoy!