Beet and Kale Salad with Maple Candied Walnuts is a simple salad of canned beetroot, raw kale, candied walnuts and feta cheese dressed in a honey apple cider dressing
If there is something, I am not good with regards to food it will be making salads, this is because the Filipino cuisine don’t have enough of a salad variety and we prefer hot cooked food. If we have a salad, then it would be more of a side dish with intense taste and it usually accompanies grilled or fried dishes. Moving to a non-Asian country like New Zealand exposed me to a plethora of options, hence I am just in my infancy stages on learning how to mix and match the ingredients and identify what works.
Beet and Kale Salad with Maple Candied Walnuts is one of the new ones I learned, and I really liked it so much. The first time I had this was in a dinner hosted by one of our friends, it was so good, I had at least three servings of it. I never had imagined in my life that I will have so much of a serving for a salad specially Kale.
This simple salad is just made with canned beetroot, raw kale, candied walnuts and feta cheese dressed with an emulsified mixture of honey, apple cider, balsamic vinegar, garlic and extra virgin olive oil. The results of this concoction is this vibrant salad that is sour, sweet and salty with varied textures. It was the sourness that get me, it’s in my palate, Filipinos love this taste along with the sweet notes, so I am pretty sure that if I loved this, most of my countrymen will, give it a shot and let me know.
Prepare Candied Walnuts, in a pan combine all Candied Walnuts ingredients, bring to a boil then simmer in medium heat until sugar melts, mix well to coat walnuts with the sugar syrup. Once liquid has thickened and evaporated then remove the walnuts from the pan, place on a parchment paper separated with each other and let the sugar coat harden. Set it aside.
Prepare Dressing, in a bowl combine all dressing ingredients apart from the oil, using a hand mixer whisk the dressing to combine, gently pour extra virgin olive oil in a thin steady stream while whisking to emulsify. Set it aside.
Place kale, beetroot and candied walnuts in a salad bowl, toss to combine.
Top salad with crumbled feta cheese then drizzle dressing on top, serve.