The flavors of fall are upon us, so lets celebrate with great tasting fall food! The richness of smoked Gouda compliments the sweetness of red apple along with the tartness of the mustard dressing beautifully. Paired with yesterday’s recipe of curried butternut squash soup, you’ll have a meal that is guaranteed to satisfy! Makes two servings.
What you will need:
6 oz baby kale
1 red apple, diced into 1/2 inch cubes
3 oz smoked Gouda, diced into 1/2 cubes
4 hard boiled eggs
2-3 spoonfuls of stone ground mustard, depending on personal taste
extra virgin olive oil
apple cider vinegar
Bragg’s liquid amino’s
Prepare the hard boiled eggs. In mixing bowl, combine baby kale, smoked Gouda, red apples and tomato and drizzle with just enough extra virgin olive oil to coat the leaves. Add a touch of apple cider vinegar and a touch of Bragg’s liquid amino’s along with a couple spoonfuls of stone ground mustard. Mix until everything is evenly coated, then add hard boiled eggs. Serve with curried butternut squash soup or any other fall soup and sweet cinnamon toast.
- Apple & Cheddar Salad with Mustard Vinaigrette (mamasgottabake.wordpress.com)
- Autumn Brown Rice Salad with Roasted Kabocha, Fennel and Maple Mustard Vinaigrette (2birds1scone.wordpress.com)
- Kale salad… No, really it’s awesome (rochellekarina.com)
- Autumn Mix! (wonderwomantalks.com)