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Kale Salad with Apples, Beets and Chestnuts

Your holiday table will sparkle with this colorful jewel of a salad, which celebrates the bounty of the season with healthy, delicious ingredients.
Photography By Tracy Grant | November 15, 2015

Ingredients

  • 10 ounces Tuscan (lacinato) kale
  • 6–8 small fresh beets
  • ¼ cup apple cider vinegar (or Fustini’s Crisp Apple balsamic vinegar)
  • 1 tablespoon minced shallots
  • ½ cup olive oil
  • juice of ½ lemon
  • salt and pepper to taste
  • 2 crisp sweet-tart apples (such as Cortlands), thinly sliced
  • ½ cup roasted chestnuts, coarsely chopped
  • crumbled feta or goat cheese (optional)

Preparation

Remove the central ribs from the kale and slice leaves thinly. Cook beets in boiling water until tender when pierced with a fork, about 20 minutes. Remove from pan and drain. When cool enough to handle, remove outer peel of beets with hands, a paper towel or a vegetable peeler. Cut into ½-inch dice. (Note: When working with beets, you may want to use food-safe plastic gloves to avoid staining hands.)

Whisk together vinegar, shallots, oil, lemon juice, salt and pepper until emulsified. Place sliced kale in a large salad bowl and toss with half the dressing. Allow to rest for 20 to 30 minutes. Divide among 4 plates and arrange beets, apple slices and chestnuts on top; add cheese, if desired. Drizzle with remaining dressing and serve.

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Ingredients

  • 10 ounces Tuscan (lacinato) kale
  • 6–8 small fresh beets
  • ¼ cup apple cider vinegar (or Fustini’s Crisp Apple balsamic vinegar)
  • 1 tablespoon minced shallots
  • ½ cup olive oil
  • juice of ½ lemon
  • salt and pepper to taste
  • 2 crisp sweet-tart apples (such as Cortlands), thinly sliced
  • ½ cup roasted chestnuts, coarsely chopped
  • crumbled feta or goat cheese (optional)
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