- Donna H.
Sauté asparagus in a pan with 1 tbsp. olive oil for 7-10 minutes. Season with a sprinkle of salt and pepper. Once done, refrigerate in a covered container for 20 minutes or until cool.
Remove leaves from kale stems and place them in a mixing bowl. Drizzle with 1 tbsp. olive oil. Use your hands to luxuriously massage kale until it feels softer.
Slice ½ radicchio into thin strips.
Mix and place kale and sliced radicchio onto a platter.
Slice 1 cup cherry tomatoes.
Thinly slice 3 small apples.
Place cooked asparagus in groups of 3 into the kale and radicchio.
Fan apples slightly, and place them in the salad. Add cherry tomatoes, then sprinkle with ¼ cup pepitas, ¼ cup dried cranberries, and ¼ cup blue cheese crumbles on top.