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If you overindulged this Halloween, this salad is the perfect candy detox in November

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America’s Test Kitchen

This salad is easily customizable, so you can dress up this salad with anything you like! Try using a pear instead of the apple or chopped pecans, walnuts or pistachios instead of the almonds. You can also add a sprinkle of crumbled cheese, dried fruit (such as dried cherries, cranberries or chopped apricots), sunflower seeds or pepitas.

Kale Salad with Maple-Balsamic Dressing

Serves 4

8 ounces curly kale

3 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar

1 teaspoon maple syrup

1/2 teaspoon Dijon mustard or mayonnaise

1/4 teaspoon salt

1 apple, cored and chopped

1/4 cup sliced almonds

1. TEAR: Tear kale leaves from stems and discard stems. Tear kale into small bite-size pieces.

2. MASSAGE: Place kale pieces in a bowl. Squeeze and massage kale until leaves soften and turn dark green, 1 to 2 minutes.

3. SHAKE: In a small jar, combine oil, vinegar, maple syrup, mustard and salt. Cover jar tightly with lid and shake until mixture is well combined, about 30 seconds.

4. DRESS: Add apple, almonds and dressing to bowl with kale. Use tongs to toss salad until kale is well coated with dressing.

(For 25 years, home cooks have relied on America’s Test Kitchen for rigorously tested recipes developed by professional test cooks and vetted by 60,000 at-home recipe testers. The family of brands — which includes Cook’s Illustrated, Cook’s Country, and America’s Test Kitchen Kids — offers reliable recipes for cooks of all ages and skill levels. See more online at www.americastestkitchen.com/TCA.)

(C)2022 America’s Test Kitchen. Distributed by Tribune Content Agency, LLC.

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