Kale and Pinata Apple Salad

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 10mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 4
    cups kale (curly leave with center ribs removed and discarded, sliced into ribbons)
  • 1
    apple (core removed, diced into approximate 1/2-inch cubes, or approximately 2 cups diced Stemilt Pinata Ap)
  • 14
    cup pomegranate seeds (fresh)
  • 14
    cup hazelnuts (chopped roasted)
  • For the Orange-Coconut Yogurt dressing
  • 2
    tablespoons plain Greek yogurt
  • 1
    teaspoon coconut milk, light
  • 1
  • 1
    tablespoon honey
  • 13
    teaspoon fresh orange zest
  • 1
    tablespoon oil, olive extra-virgin
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DIRECTIONS

  • In a small bowl, combine yogurt, coconut milk, apple cider vinegar, honey and orange zest. Slowly whisk olive oil into mixture, until thoroughly combined. Set aside.
  • Place ribbons of kale in a large bowl and add dressing. Using clean fingers, carefully “massage” dressing into greens for 30 seconds to one minute. This will “tame” the greens (soften them) a bit and work flavor of dressing throughout. Add diced apple, pomegranate seeds and nuts to bowl and lightly toss. Serve with additional slices of Piñata apple alongside, and/or top with additional chopped hazelnuts, if preferred.
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