A vibrant and refreshing salad featuring kale, apples, arugula, and candied pistachios, all tossed with a silky sage dressing.
40 minutes
A vibrant and refreshing salad featuring kale, apples, arugula, and candied pistachios, all tossed with a silky sage dressing.
tablespoons
tablespoons
cups
tablespoons
teaspoons
Minced Fresh Sage
teaspoons
tablespoons
to taste
to taste
Lacinato Kale, bite-size, tough stems removed
cups
each
Granny Smith Apples, peeled, cored, and diced
each
teaspoons
cups
tablespoons
Arugula, bite-size, tough stems removed
cups
1. Prepare the Dressing
In a blender, combine the unseasoned rice vinegar, fresh lemon juice, silken tofu, raw cane sugar, minced garlic, and minced fresh sage. Blend until the mixture is smooth. With the blender running on low, slowly pour in the olive oil to emulsify the dressing. Season with kosher salt and freshly ground white pepper to taste, then set the dressing aside.
2. Massage the Kale
Place the bite-size pieces of lacinato kale in a large bowl. Squeeze the juice of half a lemon over the kale and sprinkle with a pinch of kosher salt. Massage the kale with your hands for about two minutes until it starts to wilt and becomes tender.
3. Combine Kale and Apples
Add the diced Granny Smith apples to the kale and drizzle with a portion of the prepared dressing. Toss everything together to ensure the apples and kale are evenly coated.
4. Make Candied Pistachios
Line a baking sheet with parchment paper and set it aside. Warm the safflower oil in a cast-iron skillet over medium-high heat, then reduce the heat to medium. Add the raw pistachios and raw cane sugar to the skillet, stirring constantly for about one and a half minutes. Transfer the candied pistachios to the prepared baking sheet and spread them out to cool for about 15 minutes.
5. Assemble the Salad
Combine the arugula, massaged kale, diced apples, and candied pistachios in a large serving bowl. Toss the salad with the remaining dressing and season with kosher salt and freshly ground white pepper to taste. Serve immediately, with any leftover dressing on the side.
Swap out the sage in the dressing for fresh basil and oregano, add olives, feta cheese, and artichoke hearts to the greens, and drizzle with a balsamic reduction for a Mediterranean-inspired salad.
Incorporate fresh mozzarella, sundried tomatoes, and roasted red peppers. Modify the dressing by using fresh basil and adding a splash of red wine vinegar.
For a seasonal variation, include roasted butternut squash, dried cranberries, toasted pecans, and swap sage for rosemary in the dressing. This creates a warm, comforting salad perfect for cooler months.
. Meat or Fish
Use a base of Napa cabbage and romaine, add shredded carrots, sliced radishes, and edamame. For the dressing, substitute sage with cilantro and mint, use sesame oil and rice vinegar as the base, add a touch of soy sauce and grated ginger for an Asian flair.
Choose the freshest greens you can find for your salad. Look for vibrant, crisp leaves without any signs of wilting or browning. When it comes to herbs like sage, fresh is best. The flavor of fresh herbs is far superior to dried and will make a significant difference in your dressing.
Silken tofu is a key ingredient for your sage dressing, providing a creamy texture without the heaviness of mayonnaise or sour cream. Ensure your tofu is well-drained and at room temperature to blend smoothly. Balance the acidity in your dressing with a touch of sweetness from honey or agave, and don’t forget to season with salt and freshly ground black pepper to taste.
To ensure the best texture and freshness, serve the salad immediately after dressing. This will ensure that the greens remain crisp and the nuts and seeds stay crunchy.
To achieve a velvety dressing, use a blender or food processor to thoroughly emulsify the ingredients until you reach a silky consistency. This process will also help to fully integrate the flavors.
Use a variety of greens for complexity in texture and flavor. Consider a mix of tender lettuces (like butter lettuce) with some crisp varieties (like romaine) and add a peppery element with arugula or watercress.
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