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
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
  1. 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.
  2. 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.
Recipe by Joanne Eats Well With Others at