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Creamy Kale Romaine Apple Salad with Spiced Nuts
Makes 12



  • Preheat oven to 350°F (180°C). Line a rimmed baking sheet with parchment paper. In a small saucepan heat sugar, cayenne, nutmeg, 2 tsp (10 mL) water, honey and salt over medium-low heat, without stirring, until sugar dissolves. Remove from heat and set aside.
  • In a small bowl, whisk egg white until foamy, add walnuts and gently toss to coat. Transfer nuts to sugar mixture and stir to coat. Arrange nuts in a single layer on prepared baking sheet and bake for 10 min. Let nuts cool completely before storing in an airtight container.
  • If transporting to potluck, in a resealable container, combine garlic paste, yogourt, lemon juice and pepper. In a large bowl, toss together kale, romaine, celery and apple. Cover with plastic wrap before transporting.
  • To serve, add dressing to salad and toss well. Top with spiced walnuts just before serving.


  • Spiced Nuts
  • 1/4 cup (60 mL) sugar 
  • 1/4 tsp (1 mL) ground cayenne pepper 
  • 1/4 tsp (1 mL) ground nutmeg 
  • 1 tsp (5 mL) honey
  • 1/4 tsp (1 mL) salt 
  • 1 egg white 
  • 1 1/2 cups (375 mL Walnut Halves 
  • Salad
  • 1 tbsp (15 mL) Roasted Garlic Seasoning Paste 
  • 1/2 cup (125 mL) 2% plain yogourt 
  • 2 tsp (30 mL) lemon juice 
  • 1/4 tsp (1 mL) pepper 
  • 1 small bunch kale, stems removed and leaves shredded
  • 2/3 pkg (132 g) Romaine hearts leaves, shredded
  • 2 stalks celery, chopped 
  • 1 red apple, thinly sliced