Kale, Apple & Feta Salad

 

  

 

Today's recipe is a delicious fall salad of massaged kale, apple, and feta with a garnish of dried cranberries and pine nuts. It's perfect for fall and holiday meals. Choose your kale. If you don't like kale, try baby kale which is softer. Wash well, dry, and remove stems from leaves before chopping. Dice apple and toss with lemon juice.

Kale, Apple, & Feta Salad

Use organic when available. Serves 4 to 6

Ingredients

Salad

• 5 to 6 cups chopped kale
• 1 tsp salt
• 1 large apple diced - I like Granny Smith
•  1 tbsp lemon juice
• 1/2 cup feta cheese
• 1/2 cup dried cranberries, cherries, or raisins
• 1/4 cup pine nuts (or pumpkin seeds, pecan or walnut pieces)

Dressing

• 1/3 cup extra virgin olive oil 
• 2 tbsp apple cider vinegar or white wine vinegar
• 1 garlic clove minced
• 1 tbsp Dijon mustard
• 1 to 2 tbsp maple syrup or honey
• salt and pepper to taste

Instructions

• In a small bowl, combine dressing ingredients
• Whisk until well combined, taste, adjust ingredients as needed
• Place kale in large salad bowl
• Sprinkle vinaigrette on kale and massage with fingers for 2 minutes
• Taste kale & pour more vinaigrette if needed & toss to coat
• Garnish with apples, cranberries, pine nuts, and feta
• Optional garnish of pumpkin seeds or walnut or pecan pieces instead of pine nuts

 

 

 

 

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Fall Apple Cinnamon Infused Water

 

 

Today, I’m sharing a simple fall and winter recipe for Apple Cinnamon Water. You just need 2 apples thinly sliced + 4 cinnamon sticks + 8 cups water in a pitcher. Cover and let it infuse for at least 4 hours in the refrigerator. To prevent the apples browning, I first soak the apple slices in lemon water for about 2 minutes. I also add a little lemon juice to the infused water before adding apple garnish when serving. 

 

 

 As to the type of apples to use, it’s a personal choice. Each type has its own flavor, and this is the season to experiment. Do choose fresh, firm, sweet apples. Wash them well. I don’t peel my apples since they are organic. A green apple like Granny Smith can add a wonderful flavor to water. How about a combination of types of apples. Since we’re using 2 apples, try Granny Smith with a sweeter taste of Fuji. It’s a subtle flavor that adds to my fall pleasures. 

 

 

 

Fall Apple Cinnamon Infused Water

Use organic when available. Serves 8 glasses of 8 oz.

Ingredients

• 2 sweet apples thinly sliced like Granny Smith, Fuji (can mix types if desired)
• 4 cinnamon sticks
• 8 cups water or 1/2 gallon for 64 oz pitcher + water to fill medium bowl
• 1 lemon juiced divided

Instructions

• Add 1/2 lemon juice to medium bowl of water & stir
• Add apple slices to bowl to soak about 2 minutes to prevent browning
• Add 8 cups of water to 1/2 gallon pitcher & transfer apple slices to pitcher
• Add cinnamon sticks, cover, & place in refrigerator
• Let apples infuse for at least 4 hours up to overnight
• Strain solids from water, add juice of 1/2 lemon, & stir
• Garnish with fresh apple slices and lots of ice to serve
• Can keep in refrigerator up to 3 days 

 

 

 

 

 

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