April 30, 2013

Massaged Kale Salad

If I could describe the flavors of this super healthy recipe in one word it would be: Happy!
I made a big batch of this recipe on Sunday to eat for lunches throughout the week, at the recommendation of a friend, and she did not steer me wrong!
Tasty Kitchen Blog: Massaged Kale Salad. Guest post by Georgia Pellegrini, recipe submitted by TK member Karla (KGracie71) of Forty Cakes.
  • 1-½ cup Cooked And Cooled Quinoa
  • 5 cups Kale
  • ½ cups Walnuts (I toasted these, because toasted nuts are just 100% better)
  • ¼ cups Dried Cranberries (I used dried currants because I had them on hand)
  • 1  Apple, Chopped
  • Salt And Pepper, to taste
  • ¼ cups Olive Oil
  • 2 Tablespoons Balsamic Vinegar
  • 1  Lime, Juiced
  • 1 clove Garlic
  • 3 Tablespoons Honey
  • Preparation Instructions

    Prepare quinoa according to package directions. Let cool.
    For the vinaigrette:
    Whisk together the olive oil, vinegar, juice from the lime, garlic and the honey. Set aside while you prepare the salad.
    *See note below
    For the salad:
    Put chopped kale in a large bowl and pour the vinaigrette over the beautiful leaves. Massage the vinaigrette into the kale for about 5 minutes. The size of the kale will decrease significantly and you should be able to feel the kale becoming more tender.
    After the massage, add in the quinoa. Toss together with the kale.
    Once those are well combined, toss in the walnuts, cranberries and chopped apples. Season with a bit of salt and pepper, to taste.
    *I have a confession to make.  I looked at the ingredients for the vinaigrette, than I looked at the ingredients in this dressing that I already had:
    And they were basically identical, so I just cheated and went with the bottled dressing.  Don't judge.  It's still healthy and happy.
    I also added chicken sausage, also at the recommendation of my friend.  It made it a little more meaty and satisfying.  It just kept getting better! 
    I was afraid that I wasn't going to love the salad because I've never had "raw" kale and I was afraid it would be too earthy (AKA: "gross").  But it wasn't at all.  The massage I gave it (te he he) made it soft and tender and delicious.  I felt so healthy eating this for lunch yesterday.  And today...and the next 2 days.
    Make a batch next Sunday for your weekly lunches.  I halved the recipe and it made enough for 4 lunches.  The serving size was about a cup.  What better way to start the week than to force feed yourself this delicious, nutritious vitamin and protein packed "salad"?!


    1. Ohhhh goodie. I've just recently started getting into kale and have enjoyed it with feta cheese, walnuts and raspberry vin. I'll have to try your recipe out!

    2. yay, glad you liked it! I've made it like five times since the first time - and I like it with dried apricots instead of craisins. I'm making it again for "company" on Friday - it's that good!