w a r m . a p p l e . s a g e . k a l e . s a l a d

it’s no secret that i love salad. there is a bag of vibrant greens in my fridge at all times, and i bring a salad to work almost every day. they’re just so quick and versatile, you can easily tailor the flavors and textures to the seasons. warm salads help keep my habit strong throughout the colder months.

tonight’s salad was inspired by this delicious masterpiece i made a couple weeks ago. i had all the ingredients on hand (although i wish i also had dried cranberries), and putting it together took less time than it would to go to a drive-through, redefining ‘fast food’.

//  R E C I P E //
serves 1

/ i n g r e d i e n t s /
1-2 tbs olive oil, plus 1 tbs for dressing
1 apple, sliced thinly
4 small leaves fresh sage, chopped
3 leaves flat-leaf kale, stems removed, sliced into short thick ribbons
1 tbs rice vinegar or other white vinegar
1/2 tsp dijon mustard
2 tbs raw or toasted pecans

/  p r o c e s s /
over medium heat, saute the sage and apple slices in olive oil until soft
meanwhile, slice your kale into ribbons and set in a bowl place the sauteed apples and sage atop the kale
in a small bowl, whisk together oil, vinegar, and mustard; drizzle over salad
top with pecans and enjoy!

kale: is anti-inflammatory and packed with iron, calcium, potassium, and vitamins a, k & c
apples: are mildly inflammatory and provide dietary fiber and vitamin c
pecans & olive oil: provide healthy fats to help absorb nutrients
sage: may help improve concentration, and provides vitamins a & c


// l e a v e . a . r e p l y //

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