This is a very easy, nutritious and delicious salad. Kale is full of vitamins, minerals (including iron) and antioxidants, and the walnuts add some crunch and omega 3 fatty acids. There is a nice flavor contrast with the sweet-tart flavor of the granny smith apple. This salad also keeps nicely in the fridge with the dressing on it – the apple doesn’t turn brown and the kale softens just a little without becoming all withered. Enjoy!
Prep time: 15 minutes
1 bunch kale, stems removed
1 medium granny smith apple, cored and chopped
¼ cup raisins or dried cranberries
½ cup chopped walnuts
1 clove garlic, minced
1/3 cup olive oil
¼ cup apple cider vinegar
1 ½ Tbsp Dijon mustard
¼ tsp sea salt
freshly ground black pepper to taste
- Make the dressing: combine all dressing ingredients in a blender and blend until smooth.
- Make the salad:
o Tear the kale leaves into bite-sized pieces, place in a colander and rinse well with cold water. Drain the water off the leaves, then pat dry with a paper towel.
o Place the kale leaves in a bowl. Add chopped apple, raisins or cranberries and walnuts.
o Pour the dressing on top and toss to coat.
Recipe credit: The Calgary Herald Newspaper