Description: This warm salad combines tender wilted kale with sweet apple slices and toasted hazelnuts, finished with a tangy honey-mustard dressing. It’s hearty enough to stand alone, but also makes a perfect side for roast chicken, pork, or sausages.
Preparation Time: 10 minutes
Cooking Time: 8–10 minutes
Serving Size: Serves 4
Ingredients
- 6 cups kale, stems removed and roughly chopped
- 1 large apple, thinly sliced (sweet-tart works best)
- 1/3 cup hazelnuts, roughly chopped
- 1 tbsp butter (or olive oil)
- 1 small shallot, thinly sliced
- Salt and freshly ground black pepper
For the Dressing
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- Optional: squeeze of lemon juice
Instructions
- Toast the hazelnuts: Heat a dry pan over medium heat. Toast hazelnuts for 3–4 minutes, shaking the pan often, until fragrant. Set aside.
- Warm the base: In the same pan, melt butter (or add olive oil). Add shallot and cook for 2–3 minutes until softened.
- Wilt the kale: Add kale and a pinch of salt. Toss for 3–5 minutes until the kale softens and turns a deeper green. If it seems dry, add 1–2 tbsp water and cover for 1 minute.
- Add the apple: Stir in the apple slices and warm for 1–2 minutes (you want them slightly softened but still bright).
- Make the dressing: Whisk olive oil, apple cider vinegar, Dijon, honey, and optional lemon juice. Season with pepper.
- Finish: Remove pan from heat. Toss kale and apples with dressing, then sprinkle toasted hazelnuts over the top.
Serving Suggestion
Serve warm with roast chicken or pork. For a fuller meal, add crumbled blue cheese or a soft goat cheese on top.
