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Curly kale salad with apples and cowberries

Curly kale salad with apples and cowberries

The juicy apple is given some edge with the addition of vinegar and honey. The curly kale adds a beautiful and rustic element to the salad. A dressing made from cottage cheese, cream and cowberries brings the salad together with full-bodied flavour. The toasted pumpkin seeds add crispness and even more taste, which is emphasised by the nutty aroma from the lightly browned butter.


  • 500 g apples in cubes
  • 25 g white balsamic vinegar
  • 10 g liquid honey
  • 500 g rinsed curly kale leaves
  • 150 g Puck® Whipping Cream
  • 200 g Arla Organic Creme Fraiche 18 %
  • 50 g cowberry jam
  • 6 g salt
  • freshly ground pepper
Toasted pumpkin seeds
  • 50 g cowberries
  • 10 portions

Combine the apple, vinegar and honey. Finely chop the curly kale leaves. Whip the cream lightly and combine with the cottage cheese, cowberry jam, salt and pepper. Combine the apples, cabbage and dressing and stir well. Season to taste.

Toasted pumpkin seeds

Melt the butter in a frying pan and toast the pumpkin seeds for approx. 3 min. until golden. Sprinkle with sea salt, then drain on absorbant paper.

Arrange the curly kale salad in a large dish and sprinkle with the pumpkin seeds and cowberries.

Energy 1624 kJ
Protein 16%
Carbohydrate 35%
Fat 49%