Kale is a lovely vegetable. Rich in various vitamins and minerals, including protein, calcium and iron, kale is one of the most nutrient-dense foods around. And it can be used in a wide variety of dishes – salads, soups, stir-fries, casseroles, chips, and even a few adventurous desserts. Kale is best enjoyed raw in a salad, like in this kale and cranberry salad recipe.
This kale and cranberry salad is going to be one of the easiest green salads you’ll ever make. It’s also very tasty. Aside from the cranberries, the kale in this salad is accompanied by red onions and your choice of nuts. Plus, it’s dressed with combined lemon juice, honey, apple cider vinegar and olive oil. This salad is one delicious bite for good health, and the recipe is courtesy of Sarah from Making Thyme for Health.
- 1 bunch kale, removed from stem and chopped
- 1/2 cup dried cranberries (preferably no sugar added)
- 1/4 cup pine nuts (could also use almonds, cashews, or walnuts)
- 1/2 cup red onion, diced (about 1/2 of one red onion)
Lemon Apple Vinaigrette
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice (about 1/2 lemon)
- 1 teaspoon honey (use agave nectar for vegan version)
Wash kale and dry thoroughly before removing from stem and chopping into bite size pieces.
In a large bowl, combine ingredients for the vinaigrette and mix well.
Add the kale to the bowl and massage the dressing into the kale for several minutes. Take your time and do it right. Trust me, the kale will return the favor.
Once the kale has absorbed some of the dressing and is reduced in size, toss the cranberries, pine nuts, and diced red onion on top and mix together.
Store salad for up to 2 days or serve immediately.
Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: Making Thyme for Health.