Best 5 Kale And Apple Salad From Oak At Fourteenth Boulder Recipes

Indulge in a culinary symphony of flavors with Oak at Fourteenth's Kale and Apple Salad, a tantalizing harmony of textures and tastes. This vibrant salad features crisp kale, sweet apples, crunchy walnuts, creamy goat cheese, and a tangy lemon-tahini dressing, all coming together in a symphony of freshness and delight. Embark on a culinary journey with our carefully curated collection of recipes, where you'll discover a treasure trove of culinary creations to satisfy every palate. From the zesty Lemon-Tahini Dressing and the comforting Roasted Kabocha Squash Soup to the decadent Chocolate Mousse and the simple yet satisfying Kale Salad, each recipe is a testament to the culinary artistry of Oak at Fourteenth. Prepare to elevate your taste buds and embark on a gastronomic adventure with our comprehensive guide to Oak at Fourteenth's culinary masterpieces.

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KALE SALAD WITH BRUSSELS SPROUTS, APPLES, AND HAZELNUTS

Kale Salad with Brussels Sprouts, Apples, and Hazelnuts image

Brussels sprouts, apples, gouda, radishes, and hazelnuts turn this kale salad into something special enough to serve guests.

Provided by Susan Spungen

Categories Salad Kale Brussels Sprout Cheese Apple Radish Healthy Low Cal Low Cholesterol Kid-Friendly Small Plates

Yield 8-10 servings

Number Of Ingredients 13

Ingredients

2/3 cup hazelnuts (3 ounces)
1/4 cup fresh lemon juice (from 1 large lemon)
2 tablespoons Dijon mustard
2 tablespoons finely chopped shallot (about 1 medium)
1 small garlic clove, finely grated
Kosher salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
1 pound Tuscan kale (about 2 small bunches), stemmed, leaves thinly sliced
3/4 pound Brussels sprouts, trimmed, thinly sliced
2 ounces Mimolette cheese or aged gouda, grated on the large holes of a box grater (1 cup)
1 crisp apple, such as Pink Lady or Honeycrisp, cored, cut into matchsticks
6 radishes, halved, thinly sliced

Steps:

Heat oven to 350°F. Place hazelnuts on a rimmed baking sheet and toast 8-10 minutes, tossing once or twice, until fragrant and skins have blistered. Bundle nuts in a kitchen towel and rub vigorously to remove skins. Spread out and let cool, then coarsely chop. Set aside.
Meanwhile, whisk lemon juice, mustard, shallot, garlic, 1 tsp. salt, and 1/2 tsp. pepper in a medium bowl, then whisk in oil in a slow, steady stream. Set aside.
Mix together kale and Brussels sprouts in a large mixing bowl. Add about 3/4 of the dressing, and use your hands to massage dressing into greens. Taste and add more dressing as needed (you may not need all of it). Reserve any leftover dressing for another use.
Add cheese, apple, and half of the radishes; toss together to combine, and season with salt and pepper to taste. Transfer to a serving bowl, and top with nuts and remaining radishes.
Do ahead
Dressing can be prepared 3 days ahead; cover and chill. Nuts can be toasted and chopped 1 day ahead; cover and keep at room temperature. Kale and Brussels sprouts can be sliced 1 day ahead; place in an airtight container and chill. Salad can be tossed together 30 minutes ahead; keep at room temperature.

KALE AND APPLE SALAD

Kale and Apple Salad image

Antioxidant-rich kale is even better for you when eaten raw. Thin strips are softened in a light lemon dressing, then tossed with the savory-sweet blend of apple, dates, almonds and cheese. A little pecorino goes a long way in giving this nutritious salad a satisfying depth of flavor.

Provided by Food Network Kitchen

Time 30m

Yield 6 servings

Number Of Ingredients 9

Ingredients

3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Kosher salt
1 bunch kale, ribs removed, leaves very thinly sliced
1/4 cup dates
1 Honeycrisp apple
1/4 cup slivered almonds, toasted
1 ounce Pecorino, finely grated (1/4 cup)
Freshly ground black pepper

Steps:

Whisk together the lemon juice, olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.
While the kale stands, cut the dates into thin slivers and the apple into thin matchsticks. Add the dates, apples, almonds and cheese to the kale. Season with salt and pepper and toss well.

Nutrition Facts : Calories 151 calorie, Fat 8.5 grams, SaturatedFat 1.5 grams, Cholesterol 4 milligrams, Sodium 161 milligrams, Carbohydrate 17 grams, Fiber 3 grams, Protein 5 grams, Sugar 8 grams

KALE-AND-APPLE SALAD

Kale-and-Apple Salad image

Sweet and tart with crunch for days, the thinly sliced apples in this healthy salad have what it takes stand up to the bold flavors of fresh kale, celery, Parmesan cheese, and a garlicky lemon-honey vinaigrette.

Provided by Shira Bocar

Categories Food & Cooking Salad Recipes

Time 25m

Yield Serves 4

Number Of Ingredients 11

Ingredients

2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 garlic clove, minced
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 bunch lacinato kale, stemmed and sliced
1 apple, cored and sliced thin
1 celery stalk, sliced thin
1/4 cup celery leaves
3 tablespoons grated Parmigiano-Reggiano

Steps:

In a small bowl, whisk together vinegar, Dijon, honey, and garlic. Whisk in oil in a slow steady stream until emulsified; season with salt and pepper.
In a large bowl, toss kale, apple, celery, and celery leaves with dressing; top with Parmigiano-Reggiano before serving.

SIMPLEST KALE SALAD

Simplest Kale Salad image

Memorize this classic, cheesy, massaged kale salad and make it your go-to side for any family dinner.

Provided by Anna Stockwell

Categories Salad Kale Lemon Juice Honey Cheese Parmesan Side Kid-Friendly Small Plates Quick and Healthy Quick & Easy Wheat/Gluten-Free

Yield 6 servings

Number Of Ingredients 6

Ingredients

6 Tbsp. extra-virgin olive oil
6 Tbsp. fresh lemon juice
1 Tbsp. honey
1 tsp. kosher salt
2 bunches curly kale (about 1 lb.), rinsed, ribs and stems removed, leaves torn into 1"-1 1/2" pieces
2 oz. Parmesan, finely grated (about 1 cup), plus more for serving

Steps:

Whisk oil, lemon juice, honey, and salt in a large bowl. Add kale and toss to coat. Massage with your hands until leaves are shiny and dark green. Toss in Parmesan. Transfer salad to a platter. Top with more Parmesan before serving.

KALE SALAD WITH APPLES AND CHEDDAR

Kale Salad With Apples and Cheddar image

For a kale salad to be successful, use the most tender kale you can find and cut it into very thin filaments or chop it very finely (or both). Curly kale and Russian kale are more tender than black leaf kale. This is inspired by a wonderful salad I tried recently at the New York restaurant Northern Spy.

Provided by Martha Rose Shulman

Categories easy, weekday, salads and dressings

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

4 cups very finely chopped or slivered curly kale or Russian kale (about 6 ounces on the stem, or half of a 3/4-pound bunch, stemmed and washed in two rinses of water)
2 tablespoons coarsely chopped toasted almonds
1 apple, sweet, like a Fuji, or a sweet-tart, like a Gala, Braeburn or Pink Lady, cored and cut in 1/4-inch dice
1 ounce sharp Cheddar cheese, cut in 1/4-inch dice
2 tablespoons fresh lemon juice
Salt to taste
1 very small garlic clove, puréed
5 tablespoons extra virgin olive oil
2 tablespoons freshly grated Parmesan

Steps:

Combine the kale, almonds, apple and Cheddar in a large bowl.
Whisk together the lemon juice, salt, garlic and olive oil. Add to the salad, and toss well. Sprinkle the Parmesan over the top, and serve.

Nutrition Facts : @context http, Calories 177, UnsaturatedFat 11 grams, Carbohydrate 6 grams, Fat 16 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 161 milligrams, Sugar 4 grams, TransFat 0 grams

Tips:

- To save time, buy pre-shredded kale. - Use a sturdy knife to thinly slice the apples. - If you don't have walnuts, you can substitute pecans or almonds. - Be sure to use a good quality balsamic vinegar. - For a sweeter salad, add a tablespoon of honey or maple syrup. - If you're making the salad ahead of time, wait to add the dressing until just before serving.

Conclusion:

This kale and apple salad is a delicious and healthy way to enjoy your daily dose of fruits and vegetables. It's perfect for a light lunch or dinner, and it's also a great side dish for grilled chicken or fish. The combination of sweet apples, crunchy walnuts, and tangy balsamic vinegar is sure to please everyone at your table.