This beautiful, healthy salad is excellent for a holiday meal or side dish. Or you can add grilled chicken breast or grilled flank steak to make it an entree!
Category
Salad
Servings
8
Prep Time
10 minutes
My favorite kale salad starts with Tuscan Kale, rubbed with our organic, cold pressed Pumpkin Seed Oil and an amazing Pomegranate Dark Balsamic vinaigrette. You can add some roasted butternut squash, blue cheese or candied pecans to make it fancy, if you like. Its so easy, delicious and healthy, a good way to eat your greens! This is the base recipe, so be creative and enjoy.
Everling Kitchen
Ingredients
2 bunches of Tuscan Kale, ribs removed and chopped
¼ cup of Pomegranate Dark Balsamic
¼ cup of Champagne White Balsamic
1 tablespoon of honey
½ cup of Pecan Oil
Directions
Remove the ribs of the kale stems and chop after cleaning well. Be sure to spin it in the salad spinner or in a towel to remove all the water.
Rub the leaves of the kale with 1 TBL of our Pumpkin Seed, Pecan or Sunflower oil and let it sit for 20 minutes. This will soften the tough leaves and make it extra delicious.
Make the vinaigrette by pouring both the Pomegranate Dark and Champagne White balsamic in a small bowl. Add the honey and stir with a small whisk, then add your Pecan Oil or extra virgin olive oil. Salt and pepper to taste.
Toss your kale with dried cranberries and right before serving, pour on the dressing and then add the toasted pecans or candied pecans, blue cheese, roasted butternut squash or whatever toppings you would like!
Recipe Note
This recipe makes 1 cup of dressing, so you will some to serve on the side and maybe have some leftover for another salad, but it won't be likely since everyone will love it and want more. Try it and let us know how you like!