Kale Salad with Sautéed Apples

by Vicki Brunsvold, Tastemaker in Residence

photo by Loon Organics Farm

Ingredients
1 lg. bunch kale, cut into thin ribbons with ribs removed
1 lemon - zest and 2 Tbsp freshly squeezed juice
1 clove garlic, smashed and minced
sea salt to taste
3 Tbsp olive oil, plus more for cooking
1 shallot, peeled and sliced
2 apples, such as Honey-crisp, cut into thin slices
1/2 cup raw pepitas

Instructions

1. Put kale in large bowl and toss with lemon zest
2. Vinaigrette - whisk garlic into lemon juice, add 1/4 tsp sea salt
3. Drizzle in 3 Tbsp olive oil, whisking until emulsified. Drizzle half of dressing over kale and mix well with fingers, set aside
4. Add drizzle of olive oil to large skillet, over med heat sauté shallots 10 minutes. After 3 minutes, add sliced apples, stir occasionally, sauté about 6-7 minutes
5. Remove shallots and apples from skillet, add splash of olive oil
6. Add pepitas, cook till they start to pop, ~2 minutes, toss with sea salt
7. Fold warm apples, shallots, and pepitas into kale
8. Adjust seasonings and serve