KALE & APPLE SALAD

thanksgiving

with blue cheese!

"Beautiful vegetarian side dish for Thanksgiving! Will be making every year!"

- Carla G.

READER REVIEW

1 bunch kale 3 medium apples 1 cup cherry tomatoes 1 bunch asparagus ½ medium radicchio  ¼ cup dried cranberries
¼ cup pepitas ¼ cup crumbled blue cheese salt & pepper

INGREDIENTS

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.

1.

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.

2.

Slice ½ radicchio into thin strips.

3.

Mix and place kale and sliced radicchio onto a platter.

4.

Slice 1 cup cherry tomatoes.

5.

Thinly slice 3 small apples.

6.

Place cooked asparagus in groups of 3 into the kale and radicchio.

7.

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.

8.