Whether you want to impress a few guests or are simply on the hunt for something a little different from your usual lettuce salad for lunch, this dish is for you.
Whether it’s red, green, iceberg or otherwise, most salads are made with lettuce. So if you’ve gotten tired of your old recipes and are searching for something new, this kale salad makes for a light meal or an easy starter or side. Though kale is rich in vitamins and minerals, some complain it’s a tad too bitter for their tastes. But when you throw fruit into the mix, this nutritious leafy green becomes the perfect dish.
Fresh and fruity kale salad
Serving size: 2 meals or 4 starters
Recipe inspired by Cookie + Kate
- 6 cups packed kale, torn into pieces, rinsed and dried
- 1 green onion, chopped
- 4 radishes, chopped
- 1 Bartlett pear, chopped
- 1/3 cup dried cranberries
- 1/3 cup walnuts, chopped
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 1-1/2 tablespoons mustard
- 1 tablespoon maple syrup
- 1/2 teaspoon salt
- Heat the olive oil in a small frying pan over medium heat. Add the walnuts. Toast the walnuts for 5 minutes or until they begin to lightly brown. Remove from heat, and let cool slightly before stirring in the apple cider vinegar, mustard, maple syrup and salt.
- While the walnuts are toasting, combine the kale, green onion, radishes, pear and cranberries in a large bowl.
- Pour dressing over the salad, and stir to combine.
- Let the salad sit for a few minutes, allowing the kale leaves to tenderize slightly before serving.