Kale, Cherry, and Macademia Salad
I pulled this salad together with some friends the other day, making it up as we went along.
Use this kale salad recipe as a formula, if you will. The ingredients are simple; kale, a nut or seed, and a dried fruit. You can vary it as you go along.
Kale, cranberry, and toasted pumpkin seeds? Why not?
Add a delicious dressing, and pay attention to the two SECRET TIPS below, and you’ve created a healthy and gorgeous salad.
Kale is soooo good for you, but many people think it’s too tough, or too green. This will shatter those stereotypes.
Vitamin K, cancer fighting, healthy glow promoting.. It has it all.
Ingredients:
6 ounces of fresh kale
1/2 cup dried cherries
1/2 cup toasted macadamia nuts
Optional: 2 ounces raw goat cheese
Mustard vinaigrette dressing:
3 tablespoons olive oil
1 1/2 tablespoons cider vinegar
1 tablespoon smooth Dijon mustard
1 1/2 teaspoons local, raw honey
sea salt and freshly ground black pepper to taste
Preparation:
1. Preheat oven to 350° F and spread macademia nuts on a baking sheet. Toast them for 5 to 10 minutes, tossing them once or twice to toast evenly. Remove baking sheet and rough chop, leaving some pieces larger than others.
2. Wash the kale and let it dry on paper towels. Remove the center stalks completely, using your hands to tear the kale.
SECRET TIP #1 Gather kale pieces together, and using a sharp knife, slice kale into ribbons, so that pieces are small and thin. Don’t worry about consistency. This tip works because it makes even mature kale easy to eat.
3. Add the nuts and cherries. Crumble the goat cheese over top.
4. Whisk dressing ingredients together in a small dish, and pour the dressing over the salad.
5. SECRET TIP #2 Allow your kale salad to sit for at least 20 minutes before serving.This marinates the kale further as it soaks up the dressing. And the good news is it will take
delicious the next day, too.
What’s your favorite kale salad?? Share with me here. I’m ready for more ideas from YOU.
XOXO
Holli
