Fresh Fall Fruity Salad

Name: Fresh Fall Fruity Salad
Yield: Serves 4–8
Ingredients: 1 English cucumber or 3–4 Persian cucumbers, chopped; 1 English cucumber or 3–4 Persian cucumbers, chopped; 6–8 cups (400–540 g) kale, washed, dried, and chopped; ½ tsp. (1 g) pepper; ¼ cup (30 g) goat cheese (optional); ½ cup (45 g) pomegranate seeds; 1 medium red apple, chopped; ½ red onion, chopped; 2 tbsps. (30 ml) olive oil; ¼ cup (60 ml) rice wine vinegar; ½ tsp. (2.8 g) salt; 1 tsp. (5 ml) honey; 1 tsp. (5 ml) low sodium soy sauce or coconut aminos; 1 tsp. (5 ml) low sodium soy sauce or coconut aminos; 2 tbsps. (15 g) walnuts, crushed

Perfect for Rosh Hashana

Preparation info

Serves
4–8

Difficulty
Easy

Appears in

Love the Food that Loves You Back

By Illana Muhlstein

Published 2024

About

Ingredients

Dressing

¼ cup (60 ml) rice wine vinegar
2 tbsps. (30

Vegetarian

Method

Directions

Whisk together the dressing ingredients in a small bowl and set aside.
Add kale to a large salad bowl and massage for a minute or two with your hands to break it down a bit. Pour dressing over kale, then massage again so each piece is well dressed.
Add the remaining ingredients and toss.