We hereby open the best time of the year: It's kale season. This is our ABSOLUTE favorite salad! Freshly harvested kale and crisp apple with an extra portion of miso and umami in the dressing. The hazelnut butter makes the dressing incredibly creamy and can easily be replaced with other nut butters.
Otherwise, there's not much to say about this perfection on a plate except: you absolutely have to try it! Have lots of fun & thank us later, your miso miso's
Kale salad with apple & roasted walnuts
Recipe for 2 people
ingredients
for the salad
- juice of half a lemon
- 3 tablespoons olive oil
- 1 tbsp white wine vinegar
- 1 tsp chickpeas miso miso
- 1 tsp mustard
- 2 tsp hazelnut butter
- 1 tsp maple syrup
- pepper
- 1/2 apple
- 250 g fresh kale, with stem
toppings
- 40 g roasted walnuts
preparation
- First, remove the tough stems from the kale (either by hand or with a knife), then tear it into small pieces. Wash and dry thoroughly in a salad spinner.
- Place the kale in a large bowl, drizzle with lemon juice and massage well with your hands for about a minute until the leaves darken in color and become soft.
- Halve the apple, remove the core and cut into thin slices.
- Roughly chop the walnuts with your hands and roast them in a small pan until golden brown, then set aside.
- For the salad dressing, whisk together oil, vinegar, chickpea miso, mustard, hazelnut butter, maple syrup and pepper.
- Finally, thoroughly mix the massaged kale, the apple pieces, and the prepared salad dressing in the large bowl. Season with a little more vinegar and salt if needed.
- Divide the marinated salad between two plates and sprinkle with the roasted walnuts. A slice of sourdough bread with miso butter goes well with this.
- Enjoy your meal!
This fits
- some fried tofu or tempeh
- sourdough bread with miso, miso butter
- potatoes from the oven
