Winter Kale Super Salad Recipes

SUPER SUMMER KALE SALAD

Steps:

• Whisk sugar, vinegar, salt, pepper, and olive oil together in a bowl until sugar is dissolved; set aside.
• Toss kale, edamame, red onion, carrot, blueberries, dried cranberries, cashew pieces, and sunflower seeds together in a bowl. Pour about half the dressing over the mixture and toss to coat. Cover bowl with plastic wrap and refrigerate 4 to 6 hours. Serve remaining dressing on side.

WINTER KALE SUPER SALAD

Steps:

• Over medium-high heat, add 2 tablespoons of olive oil in a large saute pan. Add finely sliced shallots and cook for at least 5 minutes or until tender. Remove from heat, set aside until you are ready to combine salad.
• Add garlic and saute for 2-3 minutes.
• Then add chopped cranberries, red wine vinegar, honey, remaining tablespoon of olive oil and lemon juice and zest, and stir to combine. Season with salt and pepper.
• Remove from heat, set aside until you are ready to combine with the salad.
• In a large salad bowl add kale, Brussels sprouts, broccoli, pomegranate seeds, apples, pistachios, and bacon. Toss to combine. Add dressing and goat cheese if desired and toss to combine.
• Serve immediately or set in the refrigerator until ready to serve. This Winter Kale Super Salad can be made 2-3 hours in advance, I love the dressing "marinating" the kale and everything else.

WINTER KALE AND QUINOA SALAD

Steps:

• To make the quinoa, add 1/2 cup of water to a small saucepan and add quinoa. Bring to a boil, cover and reduce heat and simmer for about 13 minutes. Remove from heat, keeping quinoa covered, and allow it to sit for about 5 minutes then fluff quinoa with a fork.
• In a large bowl, mix together the kale, quinoa, pomegranate seeds, dried cranberries and walnuts.
• To make the dressing, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt and pepper in a small bowl.
• Pour dressing over the salad and toss together until evenly coated. Top with additional pomegranates, cranberries and walnuts as desired, serve and enjoy!

WINTER KALE SALAD

Steps:

• In a small bowl mix together the lemon zest, juice, rice vinegar, date or maple syrup, and ground cumin.
• Place the prepared kale in a large bowl and pour the dressing over. Massage for a few minutes, don't be shy! You want to break down the tough fibers.
• Add the diced cucumber, red onion drained and rinsed chickpeas, dried fruit, apple, pistachios, and avocado. Toss well.
• Sprinkle over the black pepper and red pepper flakes, toss again. Taste! Adjust the seasoning by adding more citrus, or date syrup/maple syrup as desired.
• Allow the salad to sit for 10 minutes then serve.

WINTER KALE & QUINOA SALAD WITH AVOCADO

Steps:

• Preheat oven to 400 degrees F.
• Toss sweet potato and 1 tsp. oil on a large rimmed baking sheet. Roast, stirring once halfway through, until tender, about 25 minutes.
• Meanwhile, combine the remaining 1 1/2 tsp. oil, avocado, lime juice, garlic, cumin, salt, pepper, and 1 Tbsp. water in a blender or food processor; process until smooth. Add 1 Tbsp. water, if needed, to reach desired consistency.
• Combine the sweet potato, quinoa, black beans, and kale in a medium bowl. Drizzle with the avocado dressing and gently toss to coat. Top with pepitas and scallion.