You can refrigerate this dressing for up to 1 day.

Dana Cowin


Ingredient Checklist


Instructions Checklist
  • Make dressing: In a small bowl, whisk together all dressing ingredients.

  • Make salad: In a small skillet over medium-low heat, toast pine nuts, shaking skillet occasionally, until golden brown, about 5 minutes. Transfer nuts to a plate to cool.

  • Working with a handful at a time, stack kale leaves and cut them crosswise into thin strips. Put shredded kale in a large salad bowl, drizzle with oil and sprinkle with salt. Using your hands, massage kale with oil and salt so that it wilts a bit. Add apples, cucumber and herbs, then add dressing and toss well. Scatter pine nuts on top of salad and serve immediately.

Nutrition Facts

281 calories; fat 22g; saturated fat 4g; mono fatg; poly fatg; protein 6g; carbohydrates 19g; fiber 4g; cholesterol 12mg; iron 3mg; sodium 416mg; calcium 149mg.