Kale & Pretzel Salad

Kale & Pretzel Salad

Inspired by Oktoberfest and great year-round. This extra mustard and greens only salad is a perfect pairing for sausages because of how well it balances their fat. The pretzels add a fun crunch to this recipe which is inspired by a classic vinaigrette.

Serve with classic German sausages like Bratwurst and vinegar potato salad or our “mess up mashed potatoes.”

This recipe features our Balion Coconut Flower Cider Vinegar and Balion Coconut Flower Cider Vinegar - Ginger.

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  • 5 ounces of baby kale leaves
  • 1 large pretzel 
  • 4 tablespoons of California Olive Oil
  • 1 tablespoon of Balion Coconut Flower Cider Vinegar
  • 1 tablespoon of Balion Coconut Flower Cider Vinegar - Ginger
  • 2 teaspoons of wholegrain Dijon mustard
  • Salt
  • Black Pepper 

Directions

  1. Follow a classic vinaigrette proportion of 2 parts olive oil to 1 part vinegar but add in one teaspoon of grain mustard for every part of vinegar. 
  2. Mix mustard and vinegar together.  Whisk in olive oil until emulsifies.  Add salt and pepper to taste and then adjust acid level as needed.
  3. Crumble a large dried (or toasted) pretzel.  Add 1 tablespoon of the dressing to crumbled pretzel and toss to lightly coat pretzel pieces. 
  4. Dress the baby kale with remaining dressing and mix well.  Add pretzel pieces to the salad.  Mix and serve. 
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