| Level: | Easy |
| Total: | 30 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 cup sliced almonds
- 1/2 cup amber ale, preferably a maple amber ale
- 1/4 cup maple syrup
- 2 tablespoons olive oil
- Juice and zest of 1/2 orange
- Kosher salt and freshly ground black pepper
- 2 bunches lacinato kale, de-stemmed and cut into ribbons
- 1/2 cup dried apricots, chopped
Instructions
- Preheat the oven to 350 degrees F. Spread the almonds on a rimmed baking sheet and bake, tossing occasionally, until golden brown, 8 to 10 minutes. Cool.
- In a large salad bowl whisk together the ale, maple syrup, olive oil, orange juice and zest and some salt and pepper.
- Toss the kale, almonds and apricots with the vinaigrette. Serve on salad plates.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 236 |
| Total Fat | 13 g |
| Saturated Fat | 1 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 5 g |
| Sugar | 17 g |
| Protein | 7 g |
| Cholesterol | 0 mg |
| Sodium | 330 mg |
Reviews
I made this recipe exact and my family loved it! It’s a keeper!
Oh this is a must try! I did not have the beer or the apricots, I subbed cranberries and honey goat cheese. This dressing is perfect with kale, even without the ale..
This is a very delicious salad and I do not even like kale. The sweet dressing and apricots pair well with the crunchy bitter kale. I like it so much I will make it again and try it with romaine. If you like kale, you will love this salad as all my friends whom I served it.