Kale Salad With Guava Vinaigrette

Kale Salad With Guava Vinaigrette
Servings: 4


For the vinaigrette
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup guava puree (sold frozen)
  • 2 tablespoons white wine vinegar or champagne vinegar
  • 2 tablespoons minced shallot
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
For the salad
  • 1 bunch Tuscan kale, leaves stacked, rolled, and thinly sliced (about 4 loosely packed cups)
  • 1/2 cup diced heirloom tomato (about half a medium tomato)
  • 1/4 cup diced dried apricots (about 6 medium)
  • 1/4 cup cup coarsely chopped candied pecans (about 14 pecan halves)
  • 1/4 small red onion, thinly sliced

Make It

1. To make the vinaigrette, whisk together all the ingredients in a small bowl.

2. In a large bowl, combine the kale, tomato, apricots, pecans, and red onion slices. Drizzle with about 6 Tbs. vinaigrette and toss to combine, making sure to coat all the salad ingredients. Leftover vinaigrette can be stored in the refrigerator in an airtight container for several days.