Ingredients with Measurements:
- 1 lb. Knoblewurst sausage, sliced
- 1 bunch kale, stems removed and chopped
- 1/2 red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped walnuts
- 1/4 cup dried cranberries
- 1/4 cup olive oil
- 2 tbsp. red wine vinegar
- 1 tbsp. honey
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Whisk
- Skillet
Step-by-step instructions:
1. In a large mixing bowl, combine the chopped kale, red onion, crumbled feta cheese, chopped walnuts, and dried cranberries.
2. In a separate bowl, whisk together the olive oil, red wine vinegar, honey, salt, and pepper.
3. Pour the dressing over the kale mixture and toss to coat.
4. Heat a skillet over medium-high heat. Add the sliced Knoblewurst sausage and cook until browned on both sides, about 5-7 minutes.
5. Add the cooked Knoblewurst sausage to the kale salad and toss to combine.
6. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Skillet should be heated to medium-high heat.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 425
- Fat: 33g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 17g
Substitutions for ingredients:
- Instead of Knoblewurst sausage, you can use any type of sausage you prefer.
- Instead of kale, you can use spinach or mixed greens.
- Instead of feta cheese, you can use goat cheese or blue cheese.
- Instead of walnuts, you can use pecans or almonds.
- Instead of dried cranberries, you can use raisins or chopped dates.
Variations:
- Add sliced apples or pears for a sweet and crunchy addition.
- Use balsamic vinegar instead of red wine vinegar for a tangier dressing.
- Add sliced avocado for a creamy texture.
- Top with grilled chicken or shrimp for added protein.
Tips and tricks:
- Massage the kale with a little bit of olive oil before adding the dressing to make it more tender.
- Toast the walnuts in a dry skillet for a few minutes to bring out their flavor.
- Make the dressing ahead of time and store it in the fridge for up to a week.
Storage instructions:
- Store any leftover salad in an airtight container in the fridge 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.
- Garnish with extra feta cheese and chopped walnuts.
Garnishes:
- Extra feta cheese
- Chopped walnuts
- Fresh herbs such as parsley or basil
Pairings:
- This salad pairs well with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Grilled corn on the cob
Troubleshooting advice:
- If the kale is too tough, massage it with a little bit of olive oil before adding the dressing.
Food safety advice:
- Make sure to cook the Knoblewurst sausage to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Knoblewurst is a type of German sausage made with garlic and spices.
Flavor profiles:
- This salad has a balance of sweet and savory flavors with a tangy dressing and crunchy textures.
Serving suggestions:
- Serve this salad as a main course or as a side dish at a barbecue or potluck.
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