Kale, Apple & Feta Harvest Salad

🥘 Ingredients

• apple
  2 unit
• balsamic vinegar
  3.333 tbsp
• chickpeas
  2 unit
• cooking oil
  1 tsp
• dijon mustard
  4 tsp
• dried cranberries
  2 oz
• feta cheese
  1 c
• garlic powder
  2 tsp
• kale
  8 oz
• mixed greens
  4 oz
• olive oil
  6.667 tbsp
• shallot
  2 unit
• sugar
  ½ E

🍳 Cookware

• large pan

1. 1

   Wash and dry produce.
2. 2

   Halve, peel, and thinly slice shallot . Drain and rinse chickpeas ; dry thoroughly with paper towels. Halve, core, and dice apple into ½-inch pieces.

   shallot: 2 unit, chickpeas: 2 unit, apple: 2 unit
3. 3

   Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add shallot and chickpeas; season with garlic powder and 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.

   cooking oil: 1 tsp, garlic powder: 2 tsp
4. 4

   Meanwhile, remove and discard any large stems from kale ; chop leaves into bite-size pieces.

   kale: 8 oz
5. 5

   Place kale in a large bowl. Using your hands, massage with a large drizzle of olive oil until leaves are tender, 1-2 minutes. TIP: Don’t skip this step—massaging helps the kale leaves wilt slightly, lending a tender (never fibrous!) texture.

   olive oil: 6.667 tbsp
6. 6

   In a small bowl, whisk together balsamic vinegar , dijon mustard , 3 TBSP olive oil, and ¼ tsp sugar (6 TBSP olive oil and ½ tsp sugar for 4 servings).

   balsamic vinegar: 3.333 tbsp, dijon mustard: 4 tsp, sugar: ½ E
7. 7

   Add mixed greens , shallot and chickpeas, apple, and feta cheese to the bowl with kale. Drizzle with as much dressing as you like and toss to combine.

   mixed greens: 4 oz, feta cheese: 1 c
8. 8

   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.

   dried cranberries: 2 oz