Description
A unique and delicious Keto Kale and Pecan Salad with Blue Cheese Crumbles, perfect for a healthy meal.
Ingredients
Scale
- 3 cups kale, chopped and stems removed
- 1 cup pecans, toasted
- 1/2 cup blue cheese, crumbled
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a large bowl, combine the chopped kale, toasted pecans, blue cheese, cherry tomatoes, and red onion.
- In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper until well combined.
- Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
- Let the salad sit for about 10 minutes to allow the flavors to meld and the kale to soften slightly.
- Serve immediately or refrigerate for up to 30 minutes before serving for a chilled option.
Notes
- For added crunch, consider adding sliced radishes or cucumber.
- Substitute walnuts or almonds for the pecans if preferred, and try feta cheese instead of blue cheese for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: varies
- Fat: 30g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 8g
- Cholesterol: varies