AUTUMN KALE SALAD WITH MUSHROOMS AND PECAN NUTS
A delicious deep-flavored salad rich in vitamins too and easy to make at home. Use it as a big salad for 2 people or on the side with some quinoa or marinated tofu. It is a must recipe to have handy.
Servings 1 big salad bowl
INGREDIENTS
SALAD
- 3 big curly kale laves (or a box)
- 1 tbsp olive oil - to massage the kale
- 250 gr brown mushrooms
- 1 tbsp olive oil - to saute the mushrooms
- 1 small red onion
- 1 small red apple
- 1 handful pecan nuts
DRESSING
- 1/3 cup + 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1/2 tbsp maple syrup
- 1/2 tbsp mustard with ancient grains
- Gomasio and fresh ground pepper to taste
INSTRUCTIONS
SALAD
- Wash the kale leaves. Remove the ribs and chop them into bite-sized. Place them into a large salad bowl and add 1 tbsp of olive oil. Using your hands massage the kale for 2 minutes. Set aside.
- Chop the mushrooms. Add them to a pan with 1 tbsp of olive oil. Add salt and pepper to taste. Saute for about 10 minutes or until brown.
- In the meantime, peel the onion and remove the 2 edges. Using a mandolin, cut your onion into thin slices. Place in the salad bowl with the kale.
- Chop pecan nuts. Add them to the salad bowl.
- At this time of the recipe, it is perfect to do the dressing (see below*). Set it aside.
- Last (to avoid the apple to brown), wash the apple (don't peel), cut it into 4 pieces, and remove the core. Using the same mandoline, slice the apple into thin slices.
- Add the sliced apple to the salad bowl.
- When the mushrooms are ready, add them to the salad and mix well. Pour the dressing and enjoy immediately.
DRESSING (*)
- Mix well all the ingredients together.