On my latest WIAW post, I showed a little teaser of a delicious kale salad that I made for the crab feast my family had last Sunday. I’m back here today (as promised!) to share the recipe so that you can make it for yourself!
Like any other healthy living blogger, I am huge kale fan. I would say that simply roasting it on a pan (with a little bit of garlic sprinkled over the top) is my favorite way to eat it… that was, until I had it in the form of a Super-Antioxidant Kale Salad.
I first tasted this recipe when my friend Brie brought it to our house for our Super Bowl party this year (oh my goodness- I just looked back at that post and think I need to re-make all the food from that day!) and it was love at first bite. I liked it so much that I requested she make it again when we brewed beer on my birthday. I remember eating the leftovers for days, and the flavors just kept getting better!
And now I’m wondering, why the heck haven’t I made this salad before? Why did it take me over 6 months? Who knows, but the important thing is, I finally did make it, and so can you!
Super-Antioxidant Kale Salad(courtesy of Brie Dunn)
1 bunch kale
1 cup grated carrots
1 cup grated beets
1/2 cup unsweetened dried cranberries (I used Stahlbush Farms frozen cranberries instead)
1/3 cup walnut or pine nut pieces
2 TBS balsamic vinegar
2 TBS lemon juice
2 TBS oil (olive, flax, hemp — I do flax)
1 tsp maple syrup
1/4 tsp salt (I leave out)
1/4 tsp ground black pepper
Mix the kale, carrots, beets, cranberries and walnuts. In a separate bowl whisk together dressing ingredients. Add the dressing to the kale, etc. — stir and sit aside for 30-60 minutes — re-tossing every 10 minutes.
You may want to double the recipe, because you’ll be craving this all week!
Don’t forget to enter the blog-a-versary KIND giveaway- this is definitely a good one to win!
Have a great weekend- and to all of my friends running the Tough Mudder- you’re CRAZY. Please don’t die.
Are you a fan of kale? What’s your favorite way to eat it?