A simple sweet and savory salad that is a great make-ahead meal.
Kale Salad
Ingredients
8 cups chopped kale (about 1 large bunch)
1 can (15 ounces) fruit in 100% juice, drained and juice reserved (any type)
½ cup 100% fruit juice, reserved from canned fruit
1 Tablespoon vegetable oil
¼ teaspoon each salt and black pepper
¼ cup unsalted sunflower seed kernels (optional)
Directions
- Wash hands with soap and water.
-
Rinse fresh vegetables under running water before preparing.
- Place kale in a large bowl. Chop fruit if pieces are large and add to the kale.
- In a small bowl, combine fruit juice, oil, salt, pepper and sunflower seed kernels, if desired. Mix well.
- Add dressing to the kale and fruit and stir to combine. Cover and refrigerate for at least 1 hour before serving.
- Refrigerate leftovers within 2 hours.
Notes
- To soften the kale and improve the flavor, rub the torn leaves together until the kale becomes dark green and fragrant, about 3 to 5 minutes, OR prepare the salad a day ahead and refrigerate.
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Comments
Great way to use kale fresh from the garden and love the note about softening it! Today I was able to taste this salad along with tons of elementary students at a school lunch tasting table. Yummy and it looked great too!
The mandarin oranges I had in my pantry were packed in light syrup. I drained the oranges and discarded the syrup. To make the dressing, I used 100% OJ from concentrate instead. The grocery store where I usually shop does not carry a full line of canned fruit in 100% juice, so using the breakfast juice is a good option. I also felt the dressing needed a little tartness, so I added a teaspoon of apple cider vinegar.
I love making kale salads. This is a great base recipe. I would also suggest a variety of vegetables that go great with this salad like roasted butternut squash, or sweet potatoes, avocado, dried fruit, and other types of seeds and nuts. The honey mustard dressing is great on kale salad too. The sweetness of the honey helps "mask" the bitterness of the kale leaves. I also love this recipe because you can make ahead and serve all week for dinner or lunches. The leaves don't get wilted even when you add the dressing.