shaved broccoli and kale salad with dijon cider vinaigrette_______________________________Serve warm or at room temperature, alongside your favorite hearty protein, this salad is diverse, comforting, and satisfying. Who doesn't love tiny trees in a bowl of greens?
Ingredients
- 1/2 cup walnuts
- 2 tbsp butter
- 4 cups broccoli florets
- 2 cups Tuscan kale, chopped
- 1 apple, diced
- 1/2 cup grated Parmesan cheese
- 1/2 cup pomegranate arils
dijon cider vinaigrette
- 2 tbsp olive oil
- 1 medium shallot, minced
- 1 clove garlic, minced
- 1/2 tsp dried fennel
- 1/4 cup apple cider
- 1 tbsp apple cider vinegar
- 2 tbsp apple butter
- 2 tsp dijon mustard
Instructions
- Chop the broccoli into very small florets, discarding the woody stem. Chop the kale into 1/2 inch or so strips. In a large bowl, add the broccoli and kale, apple, Parmesan, and pomegranate arils.
- Melt butter in a large skillet over medium heat, then toss in the walnuts and toast for 4-5 minutes until golden and very fragrant. Watch closely. Add to the other salad ingredients and toss well until decently distributed.
- In the same skillet, saute the shallot in olive oil for 4-5 minutes until soft. Stir in the garlic and fennel for one minute. Swirl the apple cider, cider vinegar, apple butter, dijon, and a pinch of salt and pepper into the pan until combined. Pour the vinaigrette over the salad and toss gently until everything is well-coated.