Hearty Kale Salad
This kale salad is the bomb. I've found that it is especially great for introducing non-kale eaters to the hearty veggie. Kale can be intimidating for some, but it really is a tasty green option, and something that I try to include in my diet every day. I would say the key to making a great kale salad is massaging it. Yes, massaging the kale. I know this sounds strange, but trust me. It helps make the veggie way less bitter, and more tolerable to those who aren't as fond of the stuff. Plus, my homemade dressing is a healthier option compared to what you'd find on the shelf at the grocery store.
Prep//Kale Massage: Drizzle extra virgin organic olive oil all over the kale, or squeeze half a lemon on the kale. With clean hands (or salad tongs), start massaging and rubbing the oil/lemon all over the kale. Don't be afraid to get your hands messy. Doing this for a minute or two will really help the flavor of the kale.
- 2-3 C of de-stemmed, chopped kale (you can keep the stem in and just cut it up if you don't mind chewing on the tough stem)
- 1 large sweet potato (roasted at 425F for 30-40 minutes prior to adding to the salad). Chop into cubes or leave round. I prefer purple sweet potatoes, but regular ones are great too!
- 1/2-1 C cooked quinoa
- 1 apple, cubed
- 1/2 C craisins or raisins
- Goat cheese or Parmesan cheese
- Pistachios or pine nuts
For the Dressing:
- 1/2 C olive oil
- 1/4 C Balsamic vinegar or red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp honey (I prefer Manuka honey from Wedderspoon, but regular honey is fine too)
- Salt and pepper to taste
Whisk or quickly blitz in your blender until everything is well-incorporated.
Assemble and toss in a large salad bowl. Serve on it's own, or as a side to your main dinner course.
Allergen Note: This salad is gluten free. Omit the cheese to make it vegan.