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My Very Favorite Kale Salad

Is it weird that one of my very favorite things right now is kale salad? I just can’t stop going on and on and on about it. Very few people wax poetic about kale salad, but apparently I fall into that special and select group. I was being given crap the other day about how “healthy” kale is (like that’s a bad thing!) and I declared that I loved this salad because it tastes good. It’s not very often that you hear that about a salad. I first had this salad at cooking club and fell in love there. I love the edamame, the cranberries and the tangy zip from the homemade salad dressing. But kale is super healthy – This superfood is not just a passing thing. Kale is jam-packed with nutrients and health-promoting components.. Per calorie, kale has more iron than beef, more calcium than milk and 10x more Vitamin C than spinach. It is low in calories and carbs and high in vitamins and antioxidants. One serving of kale provides 5% of the recommended daily intake of fiber (statistics taken from here) Then when you add in chickpeas, edamame and almonds, the nutrition factor just skyrockets.

So when I tell you to try this salad, do it because it’s tasty and love it because it’s super good for you!

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My Very Favorite Kale Salad
Author: Kara Knaack
Sometimes I double the dressing recipe because I like it that much. I am usually adamantly opposed to dressing a salad prior to consumption. But letting the dressing sit on the kale allows the kale to soften some and really soak in the flavors. Delicious!
Ingredients
  • Dressing
  • 3 tablespoons lemon juice
  • 1 1/2 teaspoons Dijon Mustard
  • 2 tablespoons Apple Cider Vinegar
  • 1 tablespoon Shallots (finely chopped)
  • 1 tablespoon Honey
  • 3 tablespoons Extra Virgin Olive Oil
  • Kosher Salt and freshly ground Black Pepper to taste
  • Salad
  • 4 cups torn kale, ribs removed (this is about 4 ounces of kale)
  • Half a (15-ounce) can chickpeas, rinsed and drained
  • 2/3 cup dried cranberries
  • 1 cup edamame beans, cooked and cooled
  • Mint (use dried if you don’t have herbs on hand)
  • Basil (use dried if you don’t have herbs on hand)
  • A few carrot shreds
  • Cherry tomatoes
  • Sliced or slivered almonds
Instructions
  1. Add all dressing ingredients to a large salad bowl and whisk until combined.
  2. Into the bowl throw the kale, chickpeas, cranberries and edamame. Mince a handful of mint and a handful of basil leaves and toss them in, along with some carrot shreds, if available.
  3. Toss salad well to combine, and garnish with cherry tomatoes and almonds.

 

Erin Huiatt

Erin is a reliable resource and stepping stone for women and families to find support and make connections within our community. She wants families to feel confident to reach out and ask for help and advice to get pointed in the right direction. She enjoys traveling and exploring with her two children in tow!

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