This salad is delicious and great for buffets or potlucks. Kale doesn’t wilt quickly the way lettuce does. Kale is packed with nutrients; the salad with all sorts of deliciousness!
| VINAIGRETE | |
| 2 tsp | (10 mL) Dijon mustard |
| 1 tbsp | (15 mL) Pure maple syrup |
| 3 tbsp | (45 mL) Apple cider vinegar |
| 1/3 cup | (80 mL) Olive oil |
| SALAD: | |
| 4 cups | (1 L) Kale, stems removed and chopped |
| 1 tbsp | (15 mL) Olive oil |
| 1/2 cup | (125 mL) Pecans |
| 1 tbsp | (15 mL) Pure maple syrup |
| 1/2 tsp | (2 mL) Dijon mustard |
| 1/2 tsp | (2 mL) Chili powder |
| 1 | (175 g) Package Schneiders Olde Fashioned® Smoked Ham Steak, cut into thin strips |
| 2 cups | (500 mL) Assorted melons, cut into 1” (2.5 cm) pieces), (watermelon, cantaloupe, honeydew) |
| 2 oz | (65 g) Crumbled goat cheese |
| 3/4 cup | (175 mL) Dried fruit, chopped (cranberries, figs, apricots) |
WHISK together all of the ingredients for the vinaigrette and toss half with the chopped kale. Set aside.
HEAT olive oil in a small skillet over medium. Add pecans and sauté for about 2 minutes tossing occasionally. Combine maple syrup, mustard and chili powder. Drizzle over the nuts and toss to coat. Remove from heat and set aside.
HEAT a skillet over medium-high. Add ham strips and fry until crispy, about 2-3 minutes. Remove from heat and set aside.
ASSEMBLE salad by placing kale in a large bowl. Top with crispy ham strips, melon cubes, crumbled goat cheese, dried fruit and candied pecans. Drizzle with dressing.
Use a melon baller for melon instead of cutting into cubes.
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