Prep 10 mins
Cook 1 hr
This salad is from a local deli / caterer in town, CHOW :D The first time I had it, I was in love with kale. Cooking time is chill time. This is great even the next day. June '13 update: I have made this recipe numerous times by using any nuts & fruit I have on hand. Try using: chopped hazelnuts, combining various fresh fruits with the dried cranberries/ cherries
- 2 bunches kale, stems and ribs removed, torn into bite-sized pieces. I prefer to cut into thin ribbons
- 1⁄2 cup dried cranberries, dried cherries are my favorite
- 1⁄2 cup fresh fruit, i.e.. apples, blueberries, pineapple, mango, etc
- 1⁄2 cup red onion, diced
- 1⁄2 cup sunflower seeds, shelled, I have used other nuts choose your favorite
- 3 tablespoons fresh lemon juice
- 1⁄2 cup extra virgin olive oil
- 1⁄8 teaspoon ground cinnamon
- 2 tablespoons honey
- Combine the four salad ingredients in a large bowl.
- Whisk together the vinaigrette ingredients and toss with the salad. * I like to massage the kale and dressing at this point. Just massage it with both hands for a few minutes. Toss in any additional fruits or berries.
- Refrigerate for at least one hour prior to serving to allow the flavors to develop. Serve and Enjoy!
- This is even better the next day and hold up well w/o wilting.
- NOTE: Use any type of nut or seed or fresh fruit. Try adding mango, watermelon or blueberries to the mix!
Opps. I made this months ago and forgot to rate it. I have made it a few times since and have swapped out different nut/seeds and fruit almost every time. Once I did not have any dried fruit so just added more fresh blueberries than usual. We just love the salad and it was a great introduction to Kale which I have always avoided. Thanks for posting this winner of a recipe!
Yum! Healthy and delicious! I made a half recipe, thin shreds as suggested, added a chopped Gala apple, we both loved it. I used a Meyer lemon for the juice, and the balance of acidity and sweetness was just right. When asked how he'd rate it, Randy said, "I LOVED it!". That's good enough for me.<br/>We had it with slow-grilled pork ribs with a hard cider-based marinade and sauce (that's why I added the apple) and baked sweet potatoes. It would be great to take to a pot luck or on a picnic, as it's sturdy. I think next time I'll add the cranberries and the seeds just before serving, as they do tend to end up at the bottom of the bowl, and they are too costly to waste. The contrast of the light seeds on the dark kale is very attractive, too. It looks like we'll be eating a lot of this in the future.