Grilled Kale, Fig and Apple Salad

Blogger Cheri Liefeld of Adventures in the Kitchen grills up a Kale and Apple Salad.

Prep Time

Minutes

Total Time

Minutes

Makes

servings

Apple Vinaigrette

2/3

cup olive oil

1/2

cup apple cider vinegar

1/3

cup honey

tablespoon balsamic vinegar

1/2

teaspoon salt

1/4

teaspoon freshly ground black pepper

Salad

bunches fresh kale

small head radicchio, halved

figs, halved

apples, sliced

teaspoons olive oil

teaspoon balsamic vinegar

1/4

cup hazelnuts, toasted, chopped

oz goat cheese, crumbled

Heat gas or charcoal grill.
In blender, place Apple Vinaigrette ingredients. Cover; blend until thoroughly mixed. Set aside.
Immerse kale leaves in saucepan of boiling water; cook 3 minutes. Remove kale; dry on paper towels.
In large bowl, toss kale, radicchio, figs and apples with 2 teaspoons olive oil and 1 teaspoon balsamic vinegar.
Using tongs, place kale leaves, radicchio halves, figs and apples on grill over medium heat. Cook kale and radicchio about 2 minutes or until edges are charred, turning once; cook figs and apples 3 to 5 minutes.
Remove kale leaves from grill; arrange on serving platter. Chop radicchio; sprinkle over kale. Top with figs and apples. Sprinkle with hazelnuts and cheese. Serve salad with vinaigrette on the side.

Makes 6 servings

Substitute romaine for the kale, if preferred.

Chop the kale and radicchio and top with remaining ingredients. Toss with vinaigrette.

Nutrition Information:

1 Serving (1 Serving)

Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.