Apple pecan feta salad in a jar
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Kale with sliced apple, dried cranberries, pecans and vegan feta in a maple cider dressing. Serves three.
Ingredients
Salad
- 6 cups kale de-stemmed, washed and torn, 360g or any other greens
- 1 apple sliced thinly
- 2 tablespoons dried cranberries 20g
- 2 tablespoons pecans 15g chopped
- 3 tablespoons crumbled vegan tofu feta cheese or store-bought vegan feta 30g
Maple-Apple Vinaigrette Dressing
- 2 tablespoons maple syrup or agave nectar 30mL
- 1 tablespoon apple cider vinegar 15mL
- 2 tablespoons olive oil 30mL
- 1/2 teaspoon salt 3g
- 1/2 teaspoon ground black pepper 1g
Equipment
- mixing bowl
- whisk
- cutting board
Directions
- Put the kale in a bowl.
- Scatter the apple, cranberries, pecans and feta over the top (or, if you like, toss them together first and then sprinkle them over the kale).
- Whisk the dressing ingredients together and pour it over the salad.
Notes
Keep refrigerated at 40°F (4°C) or below.
Keep salad and dressing separate in the fridge: dressing up to 2 weeks, salad up to 3 days; once dressed, about a day.
Keep salad and dressing separate in the fridge: dressing up to 2 weeks, salad up to 3 days; once dressed, about a day.
Nutrition
Serving: 158g | Calories: 228kcal | Carbohydrates: 25g | Protein: 3.7g | Fat: 14g | Saturated Fat: 1.7g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 425mg | Potassium: 313mg | Fiber: 4.5g | Sugar: 18g | Vitamin A: 2459IU | Vitamin C: 47mg | Calcium: 214mg | Iron: 1.4mg
Nutrition is an estimate per serving from USDA FoodData Central, for 3 servings; kale (the first choice counted), crumbled vegan tofu feta cheese or store-bought vegan feta (the first choice counted), maple syrup or agave nectar (the first choice counted), apple cider vinegar counted as wine vinegar. Brands and portions vary, so use it only as an approximation.