Kale, Apple & Feta Harvest Salad
with Garlicky Chickpeas & Dried Cranberries
Step aside, side salad—this hearty kale bowl is the stuff of lunch dreams. You’ll combine tenderized greens with pan-fried chickpeas and shallot, juicy apple slices, and briny feta, then toss it all with a tangy Dijon vinaigrette. Sprinkle your salad with chewy-sweet dried cranberries just before serving for a tangy finish that makes the whole dish pop.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Shallot
1 unit
Chickpeas
1 unit
Apple
1 teaspoon
Garlic Powder
4 ounce
Kale
5 teaspoon
Balsamic Vinegar
2 teaspoon
Dijon Mustard
2 ounce
Mixed Greens
½ cup
Feta Cheese
(Contains Milk)
1 ounce
Dried Cranberries
Not included in your delivery
11 teaspoon
Olive Oil
1 teaspoon
Cooking Oil
Salt
Pepper
¼ teaspoon
Sugar
Nutrition Values
Utensils
Instructions
• Wash and dry produce.
• Halve, peel, and thinly slice shallot. Drain and rinse chickpeas; dry thoroughly with paper towels. Halve, core, and dice apple into ½-inch pieces.
• Heat a drizzle of oil in a large pan over medium-high heat. Add shallot and chickpeas; season with garlic powder, salt, and pepper. Cook, stirring occasionally, until chickpeas are warmed through and browned in spots, 2-4 minutes. (TIP: It’s natural for chickpeas to pop a bit; lower heat if needed.) Transfer to a plate to cool.
• Meanwhile, remove and discard any large stems from kale; chop into bite-size pieces.
• Place kale in a large bowl. Using your hands, massage with a large drizzle of olive oil until leaves are tender, 1-2 minutes (similar to how you would knead dough). TIP: Don’t skip this step—massaging helps the kale leaves wilt slightly, lending a tender (never fibrous!) texture.
• In a small bowl, whisk together vinegar, Dijon, 3 TBSP olive oil, and ¼ tsp sugar (6 TBSP olive oil and ½ tsp sugar for 4 servings).
• Add mixed greens, shallot and chickpeas, apple, and feta to bowl with kale. Drizzle with as much dressing as you like; toss to combine.
• Divide salad between bowls and garnish with dried cranberries. Serve. TIP: Taking it to go? Refrigerate prepared ingredients in separate containers, then toss when ready to eat.
