Grilled Kale, Fig and Apple Salad

Grilled Kale, Fig and Apple Salad

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

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

6

servings

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
  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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.