Kale Salad with Roasted Apples and Pears

Elizabeth Kurtz Elizabeth Kurtz
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Sweet roasted apples and pears mixed with crispy kale, candied nuts and a pop of color make the perfect Yom Tov salad. It is loaded with color, texture and sweet flavor. Admittedly, I make it year round but I created this salad just for Yom Tov.

20m 6
Easy Vegetarian Pescatarian Gluten Free Parve

Contains: Tree nuts, Sesame, Egg

Directions

Roast the Fruit

  1. Preheat the oven to 400 degrees Fahrenheit.

  2. Place apples and pears on a large rimmed baking sheet in an even layer. Spray with non-stick cooking spray and roast for about 15 minutes, or until lightly browned but still holding their shape. Remove from heat and set aside.

Make the Dressing

  1. Whisk everything together and drizzle in the olive oil. Shake vigorously.

For the Salad

  1. Place kale in a large salad bowl. Add one tablespoon olive oil and massage into the kale, coating the leaves slightly to soften. Add roasted apples and pears, red onion, candied nuts and pomegranate seeds. Add desired amount of dressing, toss and serve immediately.

Credits

Description:
Photography and Styling by Chay Berger

Table Setting by Chanie Weinberg

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