Kale Salad

Kale Salad
with walnut & cranberries

Everyone knows that kale is super good for you.  It is a cruciferous vegetable that is high in calcium, vitamins A and C and the powerful antioxidant vitamin K.  However, besides a few bites straight from my garden this summer I haven't ever served it raw as part of a meal.  Usually I have baked it into kale chips (my son's favorite!) or cooked it in a soup.  But over the Christmas holiday my mom served a salad that had kale in with the lettuce mixture and I loved it.  So when I was at the store the other day and saw fresh boxes of kale being unloaded onto the organic produce shelf, I had to buy some.  I had already planned out the next few nights' meals and knew I had to use the kale quickly to retain the quality so I decided to make a side salad out of it to go with an Italian Beef Stew I was planning to make.  The dressing is fairly simple and the addition of the cranberries and walnuts adds the perfect amount of sweetness, depth and crunch.  This salad was great the day I made it, and to be honest, even better the following night as left overs.  Because kale is so hardy, it doesn't wilt like other lettuces might when saved for another day.  So give this nutritional powerhouse salad a try the next time you want a quick and simple side dish.  Or add some beans and/or chicken and call it a meal!

Kale Salad

fresh kale

2 T. extra virgin olive oil
1 T. pumpkin seed oil, optional
3 T. organic cider vinegar
1 tsp. honey
1 tsp. mustard
1/2 tsp. garlic powder
1/4 tsp. ground black pepper
1/8 tsp. salt

large bunch of kale, stems removed, ripped into small pieces
1/4 C. walnuts, chopped
1/4 C. dried cranberries

In a small bowl, whisk together the olive oil, pumpkin seed oil, vinegar, honey, mustard, garlic powder, salt and pepper. Mix together the kale, walnuts and cranberries and toss with the dressing.

ready to toss

fantastic side with
Italian Beef Stew