Superfood Kale Salad with Balsamic Apple Vinaigrette
Monday, March 13, 2017
Salads - delicious, but sometimes get a little.. boring. When that happens for me, I Google around until I am inspired to make something new and fresh! This recipe is a combination of a couple I found online and it is in my Top 5 Favorite Salad Recipe list. Talk about the best salad I have ever made. This is a delicious winter salad even thought I'm probably going to have it all year around. The recipe doesn’t call for a protein which I’m okay with. I tend to make this for lunch and sometimes I go light on the meat for mid-day. Still need a protein? Check out my Lish Tips below!
[ Superfood Kale Salad with Balsamic Apple Vinaigrette RECIPE ]
Serves 3-4 small bowls
Paleo approved (dressing contains maple syrup – feel free to cut that out for a
Whole30 approved recipe)
Dressing
Ingredients
1 T apple cider vinegar
1 T white balsamic vinegar
1 t pure maple syrup, or to taste
1 t Dijon mustard
1 garlic clove, minced
1/4 t fine grain Himalayan salt (can use sea salt as a substitute)
Freshly ground black pepper, to taste
1 t pure maple syrup, or to taste
1 t Dijon mustard
1 garlic clove, minced
1/4 t fine grain Himalayan salt (can use sea salt as a substitute)
Freshly ground black pepper, to taste
Salad
Ingredients
8-10 C de-stemmed and shredded kale (about two bundles or a bag and a half)
1 pear, thinly sliced and chopped
1/2 C pomegranate arils
1/4 C pumpkin seeds, toasted
1/4 C pistachios, toasted
3-4 T large flake coconut, toasted
1-2 T chia seeds
1-2 t sesame seeds, toasted
Light sprinkle of cinnamon
8-10 C de-stemmed and shredded kale (about two bundles or a bag and a half)
1 pear, thinly sliced and chopped
1/2 C pomegranate arils
1/4 C pumpkin seeds, toasted
1/4 C pistachios, toasted
3-4 T large flake coconut, toasted
1-2 T chia seeds
1-2 t sesame seeds, toasted
Light sprinkle of cinnamon
Instructions
// Warm
up your skillet on medium heat and throw the pumpkin seeds, pistachios, coconut
on there. Make sure to stay close to the skillet and don’t get distracted so it
won’t burn. After a minute or so, throw the sesame seeds on them. Once you
start to smell the aroma and see the mixture start to get toasty, remove from
skillet and cool.
// Grab a medium bowl and whisk together all dressing ingredients. Taste and if you want to play around with the flavors, go for it!
// Remove all those stems from the kale and finely chop the kale leaves into small shredded pieces. The smaller the better! Wash your kale and dry (if you don’t have a salad spinner yet, you should invest in one. I use OXO Large Salad Spinner). Place kale into a large salad bowl. You should have about 8-10 cups of kale for this salad.
// Toss the kale in all the dressing until everything is coated nicely. The kale will reduce in volume substantially.
// Slice up the pear
// Best part, throw on those toppings, sprinkle just a little bit of cinnamon and serve immediately. For best results, prep and dress the salad about 2 hours before you serve it so the flavors completely soak into the kale.
// Grab a medium bowl and whisk together all dressing ingredients. Taste and if you want to play around with the flavors, go for it!
// Remove all those stems from the kale and finely chop the kale leaves into small shredded pieces. The smaller the better! Wash your kale and dry (if you don’t have a salad spinner yet, you should invest in one. I use OXO Large Salad Spinner). Place kale into a large salad bowl. You should have about 8-10 cups of kale for this salad.
// Toss the kale in all the dressing until everything is coated nicely. The kale will reduce in volume substantially.
// Slice up the pear
// Best part, throw on those toppings, sprinkle just a little bit of cinnamon and serve immediately. For best results, prep and dress the salad about 2 hours before you serve it so the flavors completely soak into the kale.
// Lish Tip: Keep
those kale stems and repurpose them. After you throw all of them in a reject
bowl, measure out one serving (about 1 cup) of stems and put them in a freezer
safe baggie. Keep that in your freezer for a future smoothie.
// Lish Tip: Need a protein? Add some grilled lemon chicken or an herbed grilled chicken on top for a perfect pairing!
// Lish Tip: Need a protein? Add some grilled lemon chicken or an herbed grilled chicken on top for a perfect pairing!
// Lish
Tip: Meal prepping this salad? Break up all the kale into 4 tupperware
containers. Portion out the nuts, seed, and coconut topping mixture into 4
baggies to pair with the kale. Dress the salad you want to take the night
before so it soaks into the kale but not too much. When you pack up your lunch
the next morning, your salad will be perfectly dressed and taste fresha than eva!
In your lunch bag, include the baggie with your toppings mixture and tupperware
of the dressed kale. Wait to put the topping mixture on the salad until it’s
time to eat. Then nom away.
Giving it a try? Let me know what you think and share your #LishInspired
moments with me on Instagram for a chance to get featured!
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