Call me a basic bitch, but I really enjoy kale salads.
I know, I know. So cliché. Just eatin’ ma raw superfoods! *insert hand flipping emoji girl here* But truth be told, there is something I really like about kale salads. And it’s honestly the only way I’ll eat kale. For some reason, when it’s cooked it makes me really uncomfortable. I feel like it’s tougher and gets slimy. This is just my opinion and if you disagree, I can respect your affection for cooked kale. But for me, it’s about the #raw the kale salad, which is not only trendy, but also tasty. [So trendy, in fact, while I was writing this post and eating my salad, it popped up on my mini-feed that my friend Caty blogged a kale salad simultaneously over on the east coast. you go Caty. You eat that kale].
My favorite kale salad has kale, sunflower seeds, diced apples, sweet potato cubes, and goat cheese with a lemon vinaigrette. Today I didn’t have apples or goat cheese or lemons and am very low on sunflower seeds. So I did some improve with some seasonal goodies. And it turned out delicious! I’ll post my other kale salad recipe another time. But this one screams summer and I’m a huge fan of using seasonal produce so for now it’s goin up first.
A lot of people like dried fruit in salads. Personally I’m all about the fresh fruit in salads. To me, it just feels more appropriate to have fresh fruit with my fresh vegetables and I think the fresh fruit adds juiceness and crunch that dried does not. That said, this recipe would also be great with dried cherries, especially in the winter. But as cherries are in season and happen to be among my top 3 favourite fruits, today they will go in my salad. Especially when it’s kale. The sweet/tart juicy cherries and nectarines just contrast nicely with the slightly bitter and tough kale. Speaking of fruit, I did a slightly sweeter play on my traditional lemon vinaigrette with orange juice. I dug it. I thought it worked nicely with the fresh fruit. Go fruit. Go vegetables. All hail kale. etc.
Ingredients: [serves one, can easily be doubled/tripled]
- 2 cups raw kale
- 1 white (or regular) nectarine
- 1/3 cup cherries, pitted and diced
- 1 small sweet potato
- 3 tablespoons walnuts
- 2 tablespoons orange juice
- 2 tablespoon oil
- 1 tablespoon vinegar
- 1 teaspoon poppyseeds
- salt to taste
1. Preheat oven to 400 degrees. Cube sweet potato and place on a baking sheet. Bake for 15 minutes or until cubes are tender. If you’re feeling lazy or impatient or hungry (which usually all occur simultaneously in my case), cube the sweet potato and microwave for about 4 minutes, until the cubes are tender.
2. Dice nectarines, and de-pit and dice cherries.
3. Wash and chop kale and place in a bowl. Add fruit and sweet potato cubes. Top with nuts.
4. In a small dish, combine all ingredients for dressing and whisk with fork. Drizzle over your salad and enjoy a zillion delicious nutrients.