Chopped Kale Salad with Smoky Pecan Paprika Vinaigrette
This dinner-sized chopped kale salad is the perfect light but hearty spring meal. It is filled with small bites of apple, cucumber, cherry tomatoes, hard-boiled eggs, and Manchego cheese, then tossed with a smoky paprika vinaigrette.
Yield: 4 servings
Ingredients
For the vinaigrette
1 clove garlic
3 tbsp sherry vinegar
3 tbsp toasted pecans
½ tsp smoked paprika
2 tsp maple syrup
2 tbsp chopped parsley
⅓ cup extra virgin olive oil
½ tsp sea salt
freshly ground black pepper
For the salad
5 oz baby kale
2 cups baby spinach
1 cup halved cherry tomatoes
1 apple, finely diced
1 cup finely diced cucumber
4 hard-boiled eggs, sliced
8 oz cubed Manchego cheese
Instructions
To make the vinaigrette, combine the garlic, sherry vinegar, pecans, smoked paprika, maple syrup, parsley, olive oil, sea salt, and black pepper in a blender. Blend until smooth. Season to taste with salt and black pepper. Refrigerate until ready to use.
To make the salad, toss together the baby kale and spinach in a large bowl. Add the cherry tomatoes, apple, cucumber, eggs, and Manchego cubes to the bowl. Dress with the vinaigrette, to taste, and toss to coat.