Thompson Produce

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Kale, Beet and Apple Salad

Serves: serves 6 to 8
For the Salad
  • 1 cup pecan halves
  • 1 small butternut squash
  • 2 bunches curly kale, torn into pieces
  • 3 apples, cored and thinly sliced
  • 3 medium beets of any variety, chopped into ¼-inch dice
  • ¼ cup dried unsweetened cranberries
  • ¼ cup sultanas
  • 2 tablespoons thinly sliced fresh mint
For the Vinaigrette
  • ¼ cup kombucha tea or apple cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon Dijon-style mustard
  • 1 shallot, minced
  • ½ cup extra virgin olive oil
  1. Place a cast iron pan over high heat on your stove. When it's blisteringly hot, toss in the pecans and toast them, stirring frequently, until they release their aroma. Transfer them with a slotted spoon to a plate, and allow them to cool.
  2. Cut off the bulbous bottom of the squash, and reserve it for another use. Peel the top part of the squash, and chop it into ¼-inch dice
  3. Toss the kale into a mixing bowl, toss in the squash, apples, beets, cranberries, sultanas, mint and toasted pecans until well mixed. Then arrange on a serving platter.
  4. In a separate bowl, whisk together the kombucha, honey, mustard and shallot. When uniformly mixed, whisk in the olive oil. Dress the salad with the kombucha vinaigrette and serve.


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