This Chopped Kale Salad with Creamy Goat Cheese, Apple, and Pumpkin Seeds is both beautiful and so quick and easy to make. If you don’t eat a lot of salad, a solution is to chop the salad greens into very small pieces- the greens become more tender and you get to savor the salad toppings (sweet apple, pear, crunchy pumpkin seeds, and creamy goat cheese) with every bite!
What (your ingredients):
I head kale
1 apple (Gala, Fuji, or Honeycrisp are best here)
2 oz. goat cheese
2 tablespoons raw pumpkin seeds
Blackberry Ginger Vinaigrette:
2 tablespoons extra virgin olive oil
2 tablespoons blackberry ginger vinegar (you can find at your local oil and vinegar store)
Pinch of salt
Pinch of pepper
How (your directions):
Wash kale and pull leaves away from the stems. Discard stems.
Using a chef knife, chop kale into very small pieces.
Add kale to a large bowl.
Make the vinaigrette by adding the olive oil, blackberry ginger vinegar, salt and pepper to a jar. Whisk or cover jar with lid and shake to combine.
Add the vinaigrette to the kale and massage the kale for 2 minutes.
Dice the apple and pear into bite-size pieces.
Add diced apple, pear, crumbled goat cheese, and pumpkin seeds to the dressed kale.
Toss to combine and enjoy immediately, or store in an airtight container for a grab-and-go lunch if you’re making the salad in the morning or night before.
Why (the science): Most Americans don’t get enough magnesium in their diet. Pumpkin seeds are very high in magnesium, which plays a role in reducing blood pressure, stabilizing blood sugar, reducing your risk of heart disease, and maintaining healthy bones.