kale, apple and cabbage salad with pumpkin seeds and fennel
Print Recipe

Apple and Kale Salad with Sweet Apple Dressing

A fresh and sweet winter salad - crunchy fennel, cabbage, apple, cranberries and toasted pumpkin seeds in a creamy garlicky dressing.
Prep Time25 mins
Total Time25 mins
Course: lunch, Salad
Keyword: kale, winter
Servings: 6 servings
Author: Trish | The In Fine Balance Food Blog

Ingredients

For the dressing:

  • 1/3 cup of raw cashews soaked
  • 2 tablespoons spiced apple jam or 1 tablespoon maple syrup
  • Juice of half a lemon
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon digon mustard
  • 1 small clove of garlic minced
  • 1/2 teaspoon of sea salt
  • freshly grated black pepper
  • 3-4 tablespoons of water

for the salad:

  • 4 cups chopped kale about one bunch, stems removed
  • 1/2 a small bul of fennel thinly sliced
  • 1 cup shredded cabbage
  • 1 tart apple cored and thinly sliced, half moons
  • 1/4 cup dried cranberries
  • 1/4 cup toasted and salted pumpkin seeds
  • 1/4 cup crumbled feta cheese optional

Instructions

  • Soak cashews in warm water for at least 30 minutes, drain.
  • Place cashews and all dressing ingredients, except water, into a blender or the small bowl of food processor fitted with an S-blade. Blend until smooth and creamy. Add water, start with 2 tablespoons, then adding more as needed, blending between each addition, until desired consistency is reached. Taste for salt, add more if needed.
  • Toss together salad ingredients, along with dressing in a large salad bowl. Toss at least 30 minutes before serving. Salad will keep, dressed, for a couple of days if refrigerated.

Notes

The salad will stay crisp for a day or two if refrigerated. However, the garlic will become stronger and more pungent as it sits. If you want this salad for lunches over a couple of days, you may want to reduce the garlic.