Apple Kale Feta Salad

Time = 15 min
Servings = 2
Calories = 750 kcal per serving

Ingredients

• 1 shallot
• 1 apple
• 4 oz kale
• 2 tsp dijon mustard
• 0.5 cups feta, crumbled
• 1 can chickpeas
• 1 tsp garlic powder
• 5 tsp balsamic vinegar
• 2 oz mixed greens
• 1 oz dried cranberries
• 1/4 tsp granulated sugar
• salt/pepper to your taste
• olive oil

Directions

1. Wash and dry produce.

2. Halve, peel, and thinly slice shallot. Drain and rinse chickpeas; dry thoroughly with paper towels. Halve, core, and dice apple into 1/2-inch pieces.

3. Heat a drizzle of 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, 2-4 minutes. Transfer to a plate to cool.

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

5. Place kale in a large bowl. Using your hands, massage with a large drizzle of olive oil until leaves are tender, 1-2 minutes (similar to how you would knead dough).
   TIP: Don't skip this step-massaging helps the kale leaves wilt slightly.

6. In a small bowl, whisk together vinegar, Dijon, 3 TBSP olive oil, and 1/4 tsp sugar

7. Add mixed greens, shallot and chickpeas, apple, and feta to bowl with kale. Drizzle with dressing to your taste; toss to combine.

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