You’ll love this kale and fig salad, topped with toasted walnuts, crumbled blue cheese and dressed with a tangy apple cider vinaigrette.
This is a hearty salad with lots of fall flavor.
The recipe makes two servings.
The vinaigrette recipe makes more vinaigrette than you will need for the salad (about 1 cup). You can save the extra for another salad or cut the recipe in half.
Tips
- Go light on the salt in the vinaigrette if you follow my instructions for rubbing the kale with salt.
Ingredients
You need the following ingredients to make this kale and fig salad and the apple cider vinaigrette.
Vinaigrette Ingredients
- 1/4 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons maple syrup
- 1/2 cup extra virgin olive oil
- Kosher salt, to taste
- Fresh ground pepper, to taste
Salad Ingredients
- 1/4 cup chopped walnuts
- 6 cups kale, stems removed and torn into small pieces
- 1/4 teaspoon kosher salt
- 3 ripe figs
- 1/4 cup crumbled blue cheese (about 1 1/2 – 2 ounces)
Directions
Make the vinaigrette. Add the cider vinegar, mustard and honey to a small bowl and whisk them together until blended. Add the olive oil, a little salt and pepper and whisk again. Taste and adjust the salt and pepper.
Toast the walnuts. Add the walnuts to a small skillet and toast them over low to medium heat until they start to lightly brown (about 3 or 4 minutes), stirring or tossing them in the pan. Keep a constant eye on them, because they burn easily. When they are done, move them into a bowl and set them aside to cool.
Put the kale into a salad bowl, sprinkle it with the salt and massage the leaves with your hands to soften the kale a little.
Slice the figs from top to bottom into quarters (for small figs) or eighths (for large figs). Add the slices to the kale.
Sprinkle the blue cheese and walnuts over the salad.
When you are ready to serve the salad, pour about 1/2 of the vinaigrette over the salad and toss it. Taste a leaf and add a little more vinaigrette, salt or pepper as needed, tossing the salad after the additions.
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