Over the summer, I’ve become a big fan of kale salads.
They’re not hard to make and I feel good about eating them.
Kale has more bite/earthiness than spinach, but seemingly more nutrients than regular salad greens. I’ll take it!
I buy the packaged/triple rinsed/ready to eat kale salad mixes from the grocery store, and for a really simple salad, toss it in some sort of oil & vinegar (or citrus) dressing and add avocados or peaches on top.
To make it more seasonal, I’ve recently started adding apples. In this recipe, pear and grapes.
Here’s my recipe:
Kale Salad with Fresh Pear and Red Grapes
1 1/2 – 2 cups packed kale salad greens
1/2 fresh pear
1/2 cup red grapes (halved)
2 – 3 tablespoons chopped pecans, toasted*
2 – 3 tablespoons dried cranberries
2 tablespoons gorgonzola cheese
1 tablespoon balsamic vinegar
1 1/2 tablespoon extra virgin olive oil
1/8 teaspoon dijon mustard
salt (to taste)
fresh cracked black pepper (to taste)
a pinch of sugar (optional)
• Whisk together dressing ingredients in a small bowl.
• Add salad ingredients.
To toast pecans: Place them in a nonstick skillet over medium high heat. Gently swirl the pan around to toss the pecans as they heat up. Do this until a nutty aroma arises and the pecans begin to look a little oily/shiny. About 3 – 4 minutes? Let cool before adding to salad.
No cheese in these pictures (didn’t feel like going to the store that day) but, this salad is at it’s best with it.