Apples, nuts give kale salad crunch

I ended up with a lot of kale this year in my tiny backyard garden, so this simple salad has quickly become a favorite. Super crunchy, with just enough cheese tossed in to make it attractive to kids, it could be your go-to dish, too. It can be served as a main course with a good crusty bread or as a side with those pulled pork sandwiches you’re perfecting for the football season.

Kale and Apple Salad With Toasted Nuts

¼ cup sliced almonds or chopped pecans

4 cups very finely chopped

curly kale

1 apple, cored and cut into chunks ½ cup shredded cheddar or

parmesan

2 tablespoons fresh lemon

juice

1 garlic clove, finely chopped 5 tablespoons olive oil Salt and ground pepper to

taste

Toast nuts in a saute pan over medium heat until fragrant and lightly browned.

Toss the kale, nuts, apple chunks and cheese in a large bowl. Season with salt and pepper and toss again.

Whisk together the lemon juice, garlic and olive oil. Season to taste with salt and pepper, and add more lemon juice or oil as you prefer. Add to the salad and toss well to combine flavors.

Makes 2 main-dish servings or 4 side-dish servings.