Kale, Apple & Feta Harvest Salad

🥘 Ingredients

• apple
  1 unit
• balsamic vinegar
  1 tbsp
• chickpeas
  15 oz
• cooking oil
  1 tbsp
• dijon mustard
  1 tsp
• dried cranberries
  2 tbsp
• feta cheese
  ½ cup
• garlic powder
  1 tsp
• kale
  5 oz
• mixed greens
  2 c
• olive oil
  ¼ cup
• shallot
  1 unit
• sugar
  ¼ tsp

🍳 Cookware

• large pan
• large bowl
• small bowl

1. 1

   Wash and dry all 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: 1 unit, chickpeas: 15 oz, apple: 1 unit
3. 3

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add shallot and chickpeas; season with garlic powder , salt, and pepper. Cook, stirring occasionally, until chickpeas are warmed through and browned in spots ⏱️ 3 minutes . Transfer to a plate to cool.

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

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

   kale: 5 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 minutes .

   olive oil: ¼ cup
6. 6

   In a small bowl , whisk together balsamic vinegar , dijon mustard , 3 tbsp olive oil, and ¼ tsp sugar until combined.

   balsamic vinegar: 1 tbsp, dijon mustard: 1 tsp, sugar: ¼ tsp
7. 7

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

   mixed greens: 2 c, feta cheese: ½ cup
8. 8

   Divide salad between bowls and garnish with dried cranberries . Serve.

   dried cranberries: 2 tbsp