Fall is officially here and this dish is the right mix of protein, crunch and seasonal flavors.
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INGREDIENTS:
For the Salad:
- 5 cups kale, stems removed and torn into bite-sized pieces
- 1 cup red cabbage chopped
- 2 cups roasted chicken, shredded or diced
- 1 red Gala apple, thinly sliced
- 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
- ½ cup pecorino cheese shavings
- ½ cup sliced almonds, toasted
- 2 medium carrots, julienned
For the Apple Cider Vinaigrette:
- ¼ cup apple cider vinegar
- ⅓ cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 1 small garlic clove, minced
- Salt and black pepper to taste
DIRECTIONS:
- Prepare the kale: Massage the kale with a pinch of salt and a drizzle of olive oil for 2-3 minutes until it softens and darkens slightly. Set aside.
- Crisp the chickpeas (optional but recommended): Toss chickpeas with a little olive oil, salt, and pepper. Roast at 400°F for 20-25 minutes until crispy. To skip this step, use them straight from the can.
- Toast the almonds: In a dry skillet over medium heat, toast the sliced almonds for 3-4 minutes, stirring frequently until golden and fragrant. Set aside to cool.
- Make the vinaigrette: In a small bowl or jar, whisk together the apple cider vinegar, olive oil, Dijon mustard, honey, minced garlic, salt, and pepper until emulsified.
- Assemble the salad: In a large bowl, combine the massaged kale, roasted chicken, apple slices, chickpeas, julienned carrots, and toasted almonds. Drizzle with the vinaigrette and toss gently to coat.
- Finish: Top with pecorino cheese shavings and serve immediately.
Tips
- To prevent the apple from browning, toss slices with a little lemon juice.
- The salad can be prepped ahead—just keep the vinaigrette separate until ready to serve.
- For extra flavor, season the chicken with herbs like thyme or rosemary before roasting.