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Apple pecan feta salad in a jar

Course Salad
Cuisine American
Keyword fall salad, kale apple salad, maple cider dressing, vegan feta salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 3 servings
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

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.

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.