Jessica in the Kitchen · by Jessica Hylton★ 5.0 (3)
Apple Pecan and "Feta" Salad
NUTRITION · PER SERVING15M COOK
CAL 13%·PRO 8%
CARBS 30G45% OF CAL
7G FIBER0G ADDED0G INTRINSIC3G OTHER21G TOTAL SUGAR
FAT 16G55% OF CAL
3G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fall-inspired salad of shredded kale, crisp apple, toasted pecans, and dried cranberries dressed with a peppery maple vinaigrette. Sweet, crunchy, and bright, it works as a light lunch or side.
sideamericansaladgluten freevegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 6 cups kale (de-stemmed, washed and torn, 360g or any other greens)
- 1 apple (sliced thinly)
- 2 tablespoons dried cranberries (20g)
- 2 tablespoons pecans (15g chopped )
- 3 tablespoons crumbled vegan tofu feta cheese or store-bought vegan feta
- 2 tablespoons maple syrup or agave nectar (30mL)
- 1 tablespoon apple cider vinegar (15mL)
- 2 tablespoons olive oil (30mL)
- 1/2 teaspoon salt (3g)
- 1/2 teaspoon ground black pepper (1g)
At a glance
PER SERVING · TIME 15M
CAL 13%·PRO 8%
CARBS 30G45% OF CAL
7G FIBER0G ADDED0G INTRINSIC3G OTHER21G TOTAL SUGAR
FAT 16G55% OF CAL
3G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 541mg
- Total sugar
- 21g
- Added sugar
- ≥8g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 536mg
- Calcium
- 347mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 541MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.