Ingredients with Measurements:
- 1 bunch of kale (Grünkohl), stems removed and leaves chopped
- 1 small red onion, thinly sliced
- 1 medium-sized beetroot (Rote Bete), peeled and grated
- 1/2 cup of walnuts, roughly chopped
- 1/4 cup of dried cranberries
- 1/4 cup of feta cheese, crumbled
- 1/4 cup of olive oil
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of honey
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Whisk
- Salad tongs
Step-by-step instructions:
1. In a large mixing bowl, combine the chopped kale, sliced red onion, grated beetroot, chopped walnuts, and dried cranberries.
2. In a separate bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper until well combined.
3. Pour the dressing over the salad and toss until everything is evenly coated.
4. Sprinkle the crumbled feta cheese over the top of the salad.
5. Serve immediately or chill in the refrigerator until ready to serve.
Time:
Preparation time: 15 minutes
Cooking time: 0 minutes
Temperature:
Room temperature or chilled
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 18g
Carbohydrates: 18g
Protein: 6g
Fiber: 4g
Substitutions for ingredients:
- Kale can be substituted with spinach or arugula.
- Red onion can be substituted with shallots or green onions.
- Beetroot can be substituted with carrots or sweet potatoes.
- Walnuts can be substituted with pecans or almonds.
- Dried cranberries can be substituted with raisins or chopped dates.
- Feta cheese can be substituted with goat cheese or blue cheese.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Swap out the dried cranberries for pomegranate seeds for a pop of color and flavor.
- Add sliced avocado for a creamy texture.
Tips and tricks:
- Massage the kale with a little bit of olive oil before adding the other ingredients to make it more tender.
- Toast the walnuts in a dry pan for a few minutes to enhance their flavor.
- Make the dressing ahead of time and store it in the refrigerator until ready to use.
Storage instructions:
Store any leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This salad is best served cold and does not need to be reheated.
Presentation ideas:
Serve the salad in a large bowl or on individual plates.
Garnishes:
Garnish with additional chopped walnuts, dried cranberries, or crumbled feta cheese.
Pairings:
This salad pairs well with grilled chicken or fish.
Suggested side dishes:
Serve this salad with a side of crusty bread or roasted vegetables.
Troubleshooting advice:
If the kale is too tough, try massaging it with a little bit of olive oil before adding the other ingredients.
Food safety advice:
Make sure to wash all produce thoroughly before using.
Food history:
Grünkohl-Pinkel-Salat is a traditional German dish that is typically served during the winter months.
Flavor profiles:
This salad is a combination of sweet and savory flavors with a slight tang from the apple cider vinegar.
Serving suggestions:
Serve this salad as a light lunch or as a side dish with your favorite protein.
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Region: German