Apple-Kale Salad with Cinnamon Dressing

You know they’re good for you, but can dark, leafy greens really taste good? You bet! It’s all about how they’re cooked and what they’re teamed up with. This kale salad is paired with apples, dried cranberries, and a cinnamon dressing.

6 (2/3-cup) servings

3 tablespoons lemon juice
2 tablespoons honey
2 teaspoons honey Dijon mustard
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/8 teaspoon pepper
1 tablespoon extra-virgin olive oil

1/2 cup chopped walnuts, toasted, hot from the oven*
1/2 teaspoon extra-virgin olive oil
1/2 teaspoon ground cinnamon
1/2 teaspoon sugar
4 cups chopped baby kale or thinly sliced lacinato kale (also called dinosaur or Tuscan kale), stems and ribs discarded
1 medium sweet-tart apple, such as Braeburn, unpeeled, thinly sliced
1/2 cup dried cranberries

  1. Whisk all dressing ingredients, except oil, in small bowl; slowly whisk in 1 tablespoon oil.
  2. Toss hot toasted walnuts in small bowl with 1/2 teaspoon oil. Stir in 1/2 teaspoon cinnamon and sugar; toss to coat. Cool.
  3. Toss kale in large bowl with enough dressing to lightly coat. Add apple and cranberries; toss to coat.(Salad can be prepared to this point 2 hours ahead; cover and refrigerate.) Sprinkle with walnuts right before serving.

PER SERVING: 185 calories, 9.5 g total fat (1 g saturated fat), 3 g protein, 26 g carbohydrate, 0 mg cholesterol, 100 mg sodium, 3 g fiber

TIP *To toast walnuts, place on baking sheet; bake at 375ºF. for 4 to 6 minutes or until pale brown and fragrant