This jewel-toned Kale Apple Carrot Blue Cheese Pecan Salad adds a festive touch to holiday meals.
I love jewel toned salads during the holiday season – red curly kale, Ambrosia apples, purple carrots and red onions – tossed together, they just seem more festive than your average salad. Add some toasted pecans and crumbled blue cheese, and you’re in business.
Recently Hamilton Beach sent me their Stack and Snap™ 10 Cup Food Processor to try out. I remember when my mom got her first food processor. It completely changed the way she cooked. She could mix dough, shred vegetables, and puree food without a second thought. The food processor is a huge time saver. I use mine for pureeing vegetables, soups, shredding cheese, chopping vegetables, and more. This salad was a great way to test out the slicing and shredding ability of this food processor.
I have to admit I was a bit confused when I first opened the box because I was looking for the slicing blade. As it turns out, the slicing and shredding disc are two-in-one. One side is the slicing disc and the other side is the shredding disc – very clever. The machine also has a non-removable motor shaft to which the slicing/shredding disc and chopping/mixing blade attach.
The machine is lightweight, not as heavy or sturdy as more expensive ones, but it gets the job done at about a third of the price of the next level food processor. I was able to slice the apples and onions using the slicing blade and shred the carrots with the shredding side of the blade.
To get the apples slices and onions the way you see pictured, cut the apples into quarters and cut the center part out with the seeds. Then, lay the apple pieces face down in the food processor before turning them machine on. For the carrots, cut them into 2″ long pieces and lay them down in the food processor before turning the machine on. On a separate test run, I shredded some cheese successfully. The only thing I noticed when I removed the lid was that some cheese had gotten stuck underneath the lid (an excuse for me to snack on some cheese ;)).
I’ve got a Hamilton Beach Stack and Snap™ 10 Cup Food Processor to giveaway this holiday season! There are multiple ways to enter to win. (This giveaway is CLOSED)
Kale Apple Carrot Blue Cheese Pecan Salad
- 1 tablespoon apple cider vinegar
- 1 tablespoon pumpkin seed oil
- 1/2 teaspoon sea salt
- 2 teaspoons raw honey
- 1/2 teaspoon freshly ground black pepper
- 6 cups torn kale leaves
- 1 cup sliced apple
- 1/2 cup shredded carrots
- 1/4 cup sliced red onion
- 1 ounce crumbled blue cheese
- 2 tablespoons toasted pecans
- Combine vinegar, pumpkin seed oil, salt, honey and pepper. Add kale and toss. Let stand 10 minutes. Add apples, carrots, onion, blue cheese, and toasted pecans; toss. Serve.
Adapted from Cooking Light