chopped kale salad with smoky pecan paprika vinaigrette

This dinner-sized chopped kale salad is the perfect light but hearty spring meal. It is filled with small bites of apple, cucumber, cherry tomatoes, hard-boiled eggs, and Manchego cheese, then tossed with a smoky paprika vinaigrette.

What’s a girl to do when she has a surplus of post-Easter hard-boiled eggs in her fridge and not too much egg salad love in her heart?!

THIS (very much not egg) SALAD. That’s what.

Especially when said girl also has two days worth of Easter desserts in her belly.

For a self-proclaimed agnostic, that’s a whole lot of Easter anything.

But mostly it’s a whole lot of sugar and so salad is basically a necessity at this point. However I can get it.

I imagine many of you are in this post-holiday sugar coma/existential egg crisis as well, so I’m going to recommend a little salad-a-day “cleanse” featuring this bad boy until we’re feeling back to our old selves again.

It is filled with bite-sized bits of fresh and vibrant flavor coming from cucumbers, apples, cherry tomatoes, and of course the front-and-center baby greens (kale and spinach, obvs). Manchego is added to the mix because it’s just such a perfect salad cheese in that it pairs well with so many veggie flavors and is so good that it makes every virtuous bite worth it. And the eggs are there for protein as much as they are to clean out our respective fridges – multi-tasking at its finest.

As good as all that sounds, the dressing is what really holds it all together. It is smoky and sweet and nutty all at the same time. From all the pecans and the olive oil, it can get kind of thick if left in the fridge for long periods of time so make sure to warm it slightly before serving if you find that’s the case with yours. Otherwise, kale stands up pretty well to being left, dressed, in the fridge for a few days. Because of this, you can toss it together ahead of time and take it for lunch all this week.

Chopped Kale Salad with Smoky Pecan Paprika Vinaigrette

Yield: 4 servings

Ingredients

For the vinaigrette

1 clove garlic
3 tbsp sherry vinegar
3 tbsp toasted pecans
½ tsp smoked paprika
2 tsp maple syrup
2 tbsp chopped parsley
⅓ cup extra virgin olive oil
½ tsp sea salt
freshly ground black pepper

For the salad

5 oz baby kale
2 cups baby spinach
1 cup halved cherry tomatoes
1 apple, finely diced
1 cup finely diced cucumber
4 hard-boiled eggs, sliced
8 oz cubed Manchego cheese

Instructions

To make the vinaigrette, combine the garlic, sherry vinegar, pecans, smoked paprika, maple syrup, parsley, olive oil, sea salt, and black pepper in a blender. Blend until smooth. Season to taste with salt and black pepper. Refrigerate until ready to use.
To make the salad, toss together the baby kale and spinach in a large bowl. Add the cherry tomatoes, apple, cucumber, eggs, and Manchego cubes to the bowl. Dress with the vinaigrette, to taste, and toss to coat.p

source:https://joanne-eatswellwithothers.com/2017/04/13957.html

Comments

spicy turkey taco salad with baja dressing.

spicy turkey taco salad with baja dressing. Making Thursday night tacos a thing, with this Spicy Turkey Taco Salad with Baja Dressing. Chipotle chili seasoned turkey taco meat, mixed with fresh greens, black beans, avocado, mango, and a little cheddar cheese too. Topped with tortilla chips for crunch, and finished with a creamy Baja style dressing that’s spicy and cooling. SO GOOD. If you’re looking for a non-boring salad, this is it! Raise your hand if you ate tacos at least once or twice a week growing up? My brothers and I were served ground beef tacos all the time as kids. Tacos were an easy, quick dinner that my dad could make in under 30 minutes. They were a dinner that every single one of his kids would eat. So all 7 of us… OK. So back then Asher was non-existent (which is soooo weird to think about life without Asher!), and Red was just a baby. So I guess it was more like 5 of his kids. Still, we all ate them, and we all loved them. Mom and I preferred hard shells wit...

blueberry macarons with blueberry mascarpone cream

blueberry macarons with blueberry mascarpone cream Blueberry macarons flavored with freeze-dried blueberry powder and filled with a barely sweet blueberry mascarpone filling. There’s no better time than the afternoon before your daughter’s first birthday party to figure out whether your ELECTRIC (<–GROAN) oven can handle macaron baking. I mean, it’s not like you have an 18-inch sheet cake and a sugar free triple layer smash cake and DINNER still to make, or anything like that. Yeah, about that….. But guys! Good news! My oven makes BEAUTIFUL macarons!!! I’m so happy to have found that out a month before we have to move out and I have to get used to a whole new oven. I have the best timing. Really. See above. Or maybe the oven has nothing to do with it and somehow by not making macarons for almost two years, I’ve somehow refined my skillz? Or born-again beginner’s luck? Whatever kind of hocus pocus was in the air that day, hey! I’ll take it. As I’ve mentioned only ad ...

CREAMY CAJUN SHRIMP PASTA WITH SAUSAGE

CREAMY CAJUN SHRIMP PASTA WITH SAUSAGE Creamy Cajun Shrimp Pasta with Sausage is easy to make weeknight one pot pasta dish! With only 30 minutes of total work, this shrimp pasta dinner recipe is simple, fast and delicious! Quick and easy dinner is always something I have on my mind. I happen to love shrimp and sausage combination because it’s so flavorful and delicious. Besides, there’s nothing better than having a restaurant quality pasta dish on the table for my family and friends! This creamy pasta dish disappeared quickly from our dinner table!

blog flog: baklava with alberta honey

blog flog: baklava with alberta honey Baklava is one of my favourite things—I love honey, and crisp phyllo as a carrier, with layers of chopped nuts. It’s something few of us consider making from scratch… it seems like a fancy, finicky thing, but the truth is, it’s not. Phyllo is very forgivable, so you can layer it with butter, honey, nuts and spices and however you shape and cut it, it will be delicious. (If it looks like a disaster, call it baklava mess, and serve it in a dish, with a fork and an extra drizzle of honey, as if you intended to do it that way all along.)

EDIBLE COOKIE DOUGH

EDIBLE COOKIE DOUGH Edible Cookie Dough recipe with no eggs is better than the cookies themselves! I love how this egg free cookie dough looks as good as it tastes! It’s the perfect addition to your favorite ice-cream. Or, simply a great snack! This edible cookie dough is 100% safe too eat. Because it has no eggs and no uncooked flour! I also stuffed it full of chocolate chips! So be sure to really restrain yourself from finishing it all right away. But if you run out, you can always make a new batch! Use it in brownies or cupcakes. Add it to ice cream or a cheesecake. As long as there is enough room in your fridge or freezer for chocolate chip cookie dough! If you are like me, you maybe obsessed with cookies. Recently I have been obsessed with making cookie dough first thing in the morning. Basically, what I do now is get out of bed and start making cookies! Isn’t it what everyone else does?

crispy chipotle chicken tacos with cilantro lime ranch.

crispy chipotle chicken tacos with cilantro lime ranch. Weeknight style Cheesy Baked Crispy Chipotle Chicken Tacos with Cilantro Lime Ranch…and all the toppings. Because loaded tacos are just better. Ground chicken seasoned with a smoky chipotle chili spice mix, stuffed into hard shell tacos, topped with cheese, and oven-baked. These tacos are crunchy on the outside, but spicy and cheesy inside. Serve each taco with a creamy, cooling cilantro lime ranch sauce, and a mix of your favorite taco toppings. They come together in minutes and are so delicious…the perfect weeknight dinner. Bonus, the chipotle chicken is great as a leftover. Pile it high onto your favorite tortilla chips for some seriously delicious nachos or serve it up atop greens for a Mexican inspired salad. As a kid, tacos were a weeknight staple in our house. I’ve touched on this before, but my dad cooked tacos for dinner at least once or twice a week for multiple years straight. It probably wasn’t until I started ...

COOKTORIA

Search This Blog