Kale And Pinata Apple Salad

• 4 cups kale (curly leave with center ribs removed and discarded, sliced into ribbons)
• 1 apple (core removed, diced into approximate 1/2-inch cubes, or approximately 2 cups diced Stemilt Pinata Ap)
• 1/4 cup pomegranate seeds (fresh)
• 1/4 cup hazelnuts (chopped roasted)
• For the Orange-Coconut Yogurt dressing
• 2 tablespoons plain Greek yogurt
• 1 teaspoon coconut milk, light
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• 1/3 teaspoon fresh orange zest
• 1 tablespoon oil, olive extra-virgin

1. In a small bowl, combine yogurt, coconut milk, apple cider vinegar, honey and orange zest. Slowly whisk olive oil into mixture, until thoroughly combined. Set aside.
2. Place ribbons of kale in a large bowl and add dressing. Using clean fingers, carefully "massage" dressing into greens for 30 seconds to one minute. This will "tame" the greens (soften them) a bit and work flavor of dressing throughout. Add diced apple, pomegranate seeds and nuts to bowl and lightly toss. Serve with additional slices of Pinata apple alongside, and/or top with additional chopped hazelnuts, if preferred.

kale, apple, pomegranate seeds, hazelnuts, orangecoconut yogurt dressing, yogurt, coconut milk, apple cider vinegar, honey, fresh orange zest, oil

Taken from www.food.com/recipe/kale-and-pinata-apple-salad-513251 (may not work)