Fall Kale Salad

Vegetables are like my unwanted sidekick found on my plate. Honestly, I will admit that I sometimes make the “ugly face” when eating something green because I rather eat more carbs and add up on those yummy proteins. Vegetables sometimes appear on the plate, but the real question is do they disappear? That’s probably why the salad entree is served before the main entree – to serve you that little reminder to eat some greens. That’s why it’s important to dress up those vegetables and make them tasty enough that you forget what you are eating.

This kale salad has been on my mind alot lately because it’s so darn easy and tasty. I forget that I’m loving something green. This dish was inspired from a visit to Whole Foods Market where they have a couple delicious kale salads that are available to enjoy. The kale salad that I enjoyed the most had dried cranberries, sunflower seeds with chopped dinosaur kale with a light lemony vinaigrette dressing. It was very filling and before I knew it – it had disappeared from my plate. Shocking, but it does happen when you are eating something tasty.

Visiting Whole Foods Market is a little bit of trek for me, so I knew it would be easier to recreate the dish at home to enjoy whenever I wanted. I loved the addition of pomegranate seeds instead of dried cranberries, and it just gave a brighter and beautiful appeal to the dressed kales. The lemon dressing helps cut the bitterness of the kale and heightens it to a fresh fall salad. Make this kale salad to accompany your next meal. Eat those kale greens. I dare you.

Fall Kale Salad
Inspired from Whole Foods Market Ingredients: 1 bunch of kale, stems and tough ribs removed, leaves very finely chopped 2 tablespoons extra-virgin olive oil 2 tablespoons lemon juice handful of pomegranate seeds handful of sunflower seeds Kosher salt & freshly ground black pepper, to taste Preparation: In a small bowl, whisk together the extra-virgin olive oil and lemon juice. In your serving platter. add the chopped kale, and drizzle the vinaigrette and toss to combine. Add a handful of pomegranate seeds and sunflower seeds. Taste for seasonings, and add salt and pepper as desired. Serve immediately.

Review: It’s my favorite new salad, and it’s a fun fresh way to eat something healthy. I love my usual mixed greens salad, but it’s nice to change things up on the menu. It only has a couple of ingredients, but it’s a perfect melody together. This salad will keep for at least 3 days in the fridge…if you happen to not finish all your greens.

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