This spinach salad has hard-boiled eggs, fresh radishes, crisp bacon, and a honey vinaigrette dressing on top, making it ideal for spring.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 3 |
| Yield: | 3 servings |
Ingredients
- 10 ounces kale, shredded
- 2 Honeycrisp apples, thinly sliced
- 1 pomegranate, seeds only
- ½ teaspoon ground cinnamon
- Dressing:
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 shallot, thinly sliced
- 1 tablespoon chopped fresh thyme
- ground black pepper to taste
- 1 pinch crushed red pepper flakes
Instructions
- Massage kale with your hands until leaves have softened, about 2 minutes. Place in a large bowl. Add apples, pomegranate seeds, and cinnamon.
- Stir together olive oil, lemon juice, shallot, thyme, pepper, and red pepper flakes in a small bowl. Pour dressing over kale salad and toss to combine.
Reviews
I love kale salads, but this one missed the mark for me. Props for the massaging step, as that is essential for making a great kale salad. The dressing definitely needed some salt, and why not just add the cinnamon to the dressing instead of sprinkling it on the kale? I measured everything out exactly, and for 10 ounces of kale, there wasn’t nearly enough dressing. This was a very dry salad. I would double the dressing. I’d also add a touch of sweetness to it, such as raw honey, as the dressing is very tangy. I felt this could have used some cheese, such as crumbled feta or goat cheese. That said, the salad was very colorful and I loved the addition of the thyme and cinnamon. This makes HUGE portions…more like 5 or 6 instead of 3.