Crisp Autumn Salad with Spiced Blueberry Dressing
6
Points®
Total time: 10 min • Prep: 10 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Ingredients
Olive oil
3 tbsp(s)
Kale
6 cup(s)
Olive oil
1 tsp(s)
Table salt
1 pinch(es)
Carrots
1 medium
Apple
½ medium
Celery
1 stalk(s), large
Chopped pecans (unsalted, raw or dry roasted, no sugar added)
3 tbsp(s)
Dried currants
2 tbsp(s)
Green pumpkin seeds (pepitas)
2 tbsp(s)
Radishes
2 small
Cooked skinless, boneless chicken breast
2 breast(s)
Blueberries
1 cup(s)
Balsamic vinegar
1 tbsp(s)
Honey
1 tsp(s)
Dijon mustard
1 tsp(s)
Crushed red pepper flakes
⅛ tsp(s)
Table salt
1 pinch(es)
Black pepper
1 pinch(es)
Instructions
1
Using a food processor or small blender, prepare the dressing by adding all ingredients except the oil and blending. Once blended, slowly stream in the olive oil to emulsify. Taste for seasoning. Set aside
2
In a large bowl massage the kale with 1 tsp oil and a pinch of salt. Let sit for 2-3 minutes. Add in the remaining salad ingredients and using your hands gently toss ingredients to incorporate.
3
Add 2 Tbsp dressing to the salad bowl and toss to coat lightly. Add more dressing (and SP) if desired. Serve with chicken breast.
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