Yesterday when I asked my husband what he wanted for dinner his only request was salad. I guess his long weekend away with his guy friends consisted of beer, golfing and meaty BBQs. The girls and I spent the weekend at my family’s cottage and it’s safe to say we had our share of BBQ as well. Therefore, last night we enjoyed this kale salad for dinner, along with some boiled eggs. Pie pie only had one bite of kale though – all the ingredients in the salad are foods she likes but with the kale being raw it was bit tough for her to eat, and she has also recently developed a dislike for her food being all mixed together. I think next time we make this I will sauté her portion of kale, and slice up apples and carrots separately. So last night, she had her usual go to vegetable – a bowl full of cold peas (so strange!).
This salad is great because it holds its texture well so make extra to take for lunch the next day!
prep: 15 min yield: 4
what you need:
- 1/2 bunch kale
- 2 large carrots
- 1/2 cup raisins
- 1 large apple
- 1/3 cup pumpkin seeds (this isn’t in my photo because I was out at home)
- 1/4 cup feta (optional)
for the dressing:
- 2 tbsp grape seed oil
- 2 tbsp mayo
- 2 tbsp red wine vinegar
- 1 1/2 tsp honey (raw if you have it)
- 2 tsp dijon mustard
- pinch of sea salt
what to do:
- Combine dressing ingredients in a mason jar and shake well.
- Wash vegetables and apple thoroughly. I find the best way to wash kale is to get rid of the ribs first. The easiest way is to hold the bottom end with one hand, then with your other hand around the stem firmly slide up the rib, ripping off the green leafy parts. Soak leafy green parts of the kale in a large bowl of water, rinse a few times, then dry using a salad spinner.
- Get a large bowl ready for your salad. Peel carrots and grate. Chop up kale into small strips, or bite size pieces. Cut apple into match stick sized pieces.
- Put carrots, kale, apples and raisins all into the bowl and toss to mix. Add dressing and toss again to mix thoroughly. Cover bowl and allow to sit in the fridge for about 1 hour. The dressing will help soften the kale.
- If desired, you could add a salty bite to contrast the sweet raisins and apples by crumbling feta over top. Serve and enjoy!