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Grilled Kale, Fig and Apple Salad

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  • Prep Time 30 min
  • Total Time 30 min
  • Servings 6

Our kale salad features the flavors of fall with apple cider vinaigrette, crisp apples, figs and hazelnuts.

Cheri Liefeld Recipe by Cheri Liefeld
August 29, 2012

Ingredients

Apple Vinaigrette

2/3
cup olive oil
1/2
cup apple cider vinegar
1/3
cup honey
1
tablespoon balsamic vinegar
1/2
teaspoon salt
1/4
teaspoon freshly ground black pepper

Salad

2
bunches fresh kale
1
small head radicchio, halved
4
figs, halved
2
apples, sliced
2
teaspoons olive oil
1
teaspoon balsamic vinegar
1/4
cup hazelnuts, toasted, chopped
4
oz goat cheese, crumbled

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  • 1 Heat gas or charcoal grill.
  • 2 In blender, place Apple Vinaigrette ingredients. Cover; blend until thoroughly mixed. Set aside.
  • 3 Immerse kale leaves in saucepan of boiling water; cook 3 minutes. Remove kale; dry on paper towels.
  • 4 In large bowl, toss kale, radicchio, figs and apples with 2 teaspoons olive oil and 1 teaspoon balsamic vinegar.
  • 5 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.
  • 6 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.

Expert Tips

Substitute romaine for the kale, if preferred.

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

Nutrition Information

No nutrition information available for this recipe.

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