Updated: May 19
This is truly one of the easiest salads ever and it’s one of my favorites! I have made this for many parties, events, potlucks, etc. and it’s always a big hit. I find that even people who are disenchanted with the idea of a kale salad really enjoy it! 😉
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With any recipe I post, I always recommend using organic ingredients, grass fed dairy, and pastured meat, as your budget allows. The Environmental Working Group produces an annual report (called the dirty dozen) that details which foods are most heavily sprayed or contaminated with pesticides. If a food is on this list, it is best to purchase it organic. Conversely, a list called the clean15 displays which foods are least contaminated with pesticides, therefore ok to buy conventional/not organic.
~8 cups of finely chopped curly kale (approx. 1.5 bunches)
2 Tbsp Extra Virgin Olive Oil
2 Tbsp fresh squeezed lemon juice
1 Tbsp honey
¾ tsp red pepper flakes
¾ tsp dried onion flakes
½ tsp garlic granules
¼ tsp himalayan salt
3 Tbsp toasted pine nuts
3 Tbsp unsweetened cranberries
¼ cup freshly grated parmesan
-Thoroughly wash the curly care, dry it completely, and remove the spine. It’s important to finely chop the kale, you do not want big chunks!*
-Toast pine nuts, and let cool
-Mix the EVOO, lemon juice, honey, red pepper, onion, garlic, and salt in a small bowl
-Pour the dressing over the kale, add the cranberries, pine nuts, and parmesan, and toss well.
-You can easily adapt this salad to what you like! Remove the parmesan (just add salt), replace the pine nuts with almonds (or omit entirely), remove the honey if you want a more tart flavor. Whatever it is, you can make it your own.
*If you are making this salad in advance, prepare the kale then refrigerate. You can mix the dressing, but do not pour it over the kale or mix the pine nuts, cranberries, and parmesan until you’re ready to serve.