Hail! Hail! Kale is one of the most nutrient-dense foods on the PLANET!
Loaded with powerful antioxidants, fiber & vitamin C, this Kale Salad is pretty much pure medicine for the body!
I love this salad – seriously. Our favorite local market makes a version of it on-site, and I buy 3 of them a week! The combination of fresh kale with sweet, chewy dried cranberries, salty feta & toasted pine nuts is addicting!
I have one tip – and it’s this: Kale is fibrous!! Let the dressing soak into the salad for about 15-minutes, before serving or eating. The acidity of the lemons will soften the kale and marinade into the salad. It tastes way better this way!
Here’s why you’ll love it:
+ Kale contains nutrients that support healthy skin, hair and bones + has more nutritional value than spinach!
+ Pine nuts are high in monounsaturated fats, magnesium and vitamin E – all of which work together to protect your heart!
Kale Salad with Dried Cranberry & Tangy Vinaigrette
Ingredients
Salad Ingredients
- 6 cups kale, pre-washed & bagged
- Red onion, sliced thin to taste
- ⅓ cup dried cranberries
- ¼ cup pine nuts, toasted
- ⅓ cup low-fat feta, crumbled
Dressing
- ¼ cup olive oil
- ¼ cup lemon juice, fresh squeezed (about 2 lemons)
- 1 tsp Dijon mustard
- ½ tsp honey
- 1 garlic clove, minced or 1 tsp garlic paste
- salt and pepper, to taste
Instructions
- In a large mixing bowl, toss together all of the salad ingredients. I most always buy the pre-washed Kale that’s already been chopped. I’m into convenience! Of course you can always wash and chop your own. Make sure to remove the fibrous stems first.
Dressing
- In a small bowl, whisk all of the dressing ingredients. Drizzle half of the dressing over the salad and toss really well. Taste, and add a little more dressing if you want. It’s easier to add than to subtract! Divide and serve!
