Upgrade your Kale Salad with this easy-to-make masterpiece.
Eating your greens never looked (or tasted) so good.
I’m a firm believer in meal-prep Sunday. The chore is pretty relaxing, actually. I plan my family’s meals, head out to the grocery store with our toddler and have our week ready-to-go prior to my 5am wake-up call on Monday morning.
Earlier last week I had the pleasure of enjoying my first dining experience at Merchant and Trade and Angeline’s in the new Kimpton Hotel located in Uptown Charlotte (look out for a full blog recap soon!). As much as I love going out to eat, I also enjoy having a well-balanced salad for lunch. Contrary to what my Instagram leads, I can usually be found at my desk during the noon hour on most weekdays. Insert hearty salad recipes here.
I’ve been on a kale-cranberry kick for a while now, so why not share one of my wacky creations on the blog?
To be completely honest, we’ve had a few surprises pop up over the past month and I completely forgot to schedule a recipe post for this past weekend (notice the date? I missed my regular Sunday post… whoops). In leu of this, I decided to whip up this healthy salad for the week and photographed it at the same time. This dish turned out to be a hodgepodge of ingredients from the bottom drawer of our refrigerator… and it turned out great!
I had originally planned to top it with some crumbly feta, but it turns out we didn’t have any… so no feta here. However, it makes the salad a little healthier so this is actually a win-win situation!
- 2 cups Kale (+ salt & oil for massaging)
- ½ cup Broccoli Slaw
- ½ cup Beet Greens
- ¼ cup Red Cabbage
- ½ cup Garbanzo Beans
- 2 tbsp. Roasted Walnuts
- 2 tbsp. Dried Cranberries
- 2 tbsp. Hemp Hearts
- 2 Morning Star Farms Buffalo Chik Patties, sliced (optional)
- ½ cup Avocado Oil
- Juice of 1 Lemon
- Juice of 1 Orange
- Zest of ½ Orange
- 2 tbsp. Apple Cider Vinegar
- 1 tsp. Dijon Mustard
- 1 tbsp. Agave Nectar (or Honey)
- 1 clove Garlic, minced
- Prepare all vegetables, as needed. I recommend gently massaging the kale prior to chopping (this will make it softer and easier to eat... WORTH IT. Simply massage with oil and salt for a few minutes prior to cutting). Chop the other greens according to your personal size preference and place in a large mixing bowl.
- Prepare the dressing in a sealable container. Shake vigorously prior to serving. (I use leftover condiment or pasta jars.)
- Add remaining ingredients and gently toss with desired amount of dressing.
- Serve with desired protein. We used Morning Star Farms Buffalo Chick Patties (I love the spicy addition) but regular chicken or tofu would also go nicely.
- Enjoy immediately. If preparing in advance, do not add dressing until you're ready to consume.
PIN THIS RECIPE FOR LATER:
This is a masterpiece! I can’t wait to try it out.
Thank you LeAndra! It’s such a refreshing way to serve winter greens, I hope you enjoy it!