Kale and Pinata Apple Salad
Serving Size: Serves 4
4 to 5 large large leaves curly green kale, center ribs removed and discarded, sliced into ribbons
1 Pinata Apple, core removed, diced into approximate 3/8″ to 1/2″ cubes, approx 2 cups diced
1/4 cup fresh pomegranate seeds
1/4 cup chopped, roasted hazelnuts
2 Tablespoons Plain Greek Yogurt
1 teaspoon Light Coconut Milk
1 Tablespoon Apple Cider Vinegar
1 Tablespoon Honey
1/3 teaspoon fresh orange zest
1 Tablespoon Brennan’s Cellars Extra Virgin Olive Oil
Adapted From: stemilt.com
Pinata Apples, pomegranate seeds and roasted hazelnuts over healthy kale with coconut and orange infused yogurt dressing.
In a small bowl, combine yogurt, coconut milk, apple cider vinegar, honey and orange zest. Slowly whisk olive oil into mixture, until thoroughly combined. Set aside.
Place ribbons of kale in a large bowl and add dressing. Using clean fingers, carefully massage the dressing into greens for 30 seconds to one minute. This will soften them a bit and work flavor of dressing throughout.
Add diced apple, pomegranate seeds and nuts to bowl and lightly toss. Serve with additional slices of Pinata apple alongside, and/or top with additional chopped hazelnuts, if preferred.