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Raw Kale Salad with Feta, Apples, and Pecans

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"I have never used raw kale for anything except juicing, so I was really pleased that my first attempt at making a salad with it was a success. Even though I see variations of this recipe on menus all the time, I was not sure how it would work for me in a salad, so I was a bit intimidated. Browsing through the internet I found an article on massaging kale and I decided to give it a try. This is an absolute MUST if you do not want to feel like you are eating plastic. It was so good, I will have to make it again and try it out on my finicky family."
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Ingredients

20 m servings 318
Original recipe yields 4 servings

Directions

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  1. Heat olive oil in a cast iron skillet over medium-high heat. Add pecans; cook and stir until fragrant, about 5 minutes. Transfer to a small bowl and sprinkle with stevia and chipotle powder; toss until well coated.
  2. Place kale in a large bowl. Drizzle with olive oil and sprinkle with salt. Massage until leaves begin to soften, about 2 minutes. Add diced apple and spiced pecans. Fold in feta cheese.

Footnotes

  • Cook's Note:
  • You can use pears instead of apples and vary the type of nut for a little variation. Another great option is using dried cherries or cranberries for a little added tang.

Nutrition Facts


Per Serving: 318 calories; 20.4 30.1 11.4 17 597 Full nutrition

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