People don’t typically associate salad with winter, but I’d bet this massaged kale salad chock full of goods could change anyone’s mind. The key to a tender kale salad is massaging the leaves ahead of time with olive oil, a bit of lemon juice and a pinch of salt until the fibers break down and soften. I encourage you to take recipes and make them your own using what you have and what you like. Feel free to use any dried fruit or nuts in this salad, chopped apple in place of the pear, or store-bought balsamic dressing if you prefer.
- 1 large bunch curly kale, red or green
- 1½ tablespoons extra-virgin olive oil
- Kosher salt
- 2 endives, chopped
- ¼ cup goat cheese, crumbled
- ¼ cup walnut pieces
- ¼ cup dried currants
- Pepper to taste
- 1 medium ripe pear, any variety, chopped as you wish
Tear the kale leaves from the stems. Wash, dry and roughly chop the leaves. Massage the kale with the olive oil, lemon juice and a pinch of kosher salt for 2-3 minutes, until the leaves break down a bit and soften. Plate the kale, topping it with the endives, walnuts, currants, goat cheese and salt and pepper to taste. Chop the pear right before serving and add decoratively to the plate in any manner. Drizzle the entire dish with the Balsamic Reduction.
Bring 1 cup balsamic vinegar to a boil then gently simmer for 15–20 minutes, until the volume greatly reduces, and it is thick enough to coat a spoon. Store in a sealed container in the fridge and elevate any dish with a drizzle.
Serving size: 1/6 of recipe.
Calories: 190, Carbohydrates: 24 g, Protein: 6 g, Fat: 9 g, Cholesterol: 5 mg, Sodium: 65 mg, Fiber: 5 g
Stephanie Vanlochem, BA, nutritional therapy Practitioner, is the founder of Cook By Color Nutrition, where she teaches the power of cooking real food to nourish both mind and body. Stephanie helps clients find sustainable practices to feed themselves and their families for health and enjoyment. Follow Stephanie on Instagram @CookByColor or online at CookByColorNutrition.com.
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