Kale Citrus Salad
Original recipe from Dana at The Minimalist Baker
This is truly a salad for all seasons because you add in the citrus and/or berries that are available in your area. Kale is always plentiful and it doesn’t matter which type of kale you choose. The dressing pulls this whole, delicious meal of a salad together in a tangy, citrusy and addictive way!
Time: 30 minutes
• 1-2 large bundles lacinato or other kale (at least 6 cups), chopped into bite sized pieces
• 1 grapefruit or orange, segmented and seeded and cut into 1″ pieces (reserve any juice)
• 1 medium size Granny Smith apple, cored and chopped
• 1/4 cup dried cranberries or golden raisins (I used a mix of both)
• 1/2 red onion, thinly sliced
• ½ cup cashews, pre-soaked for about an hour (longer is always better)
• 1/3 cup red wine vinegar
• 1 Tbsp dijon mustard
• pinch sea salt + black pepper
• 1/2 Tbsp sweetener of choice (such as maple syrup, agave or honey if not vegan)
• 2 Tbsp orange juice (optional – to brighten the flavor)
- Berries (in warmer months)
- Cooked quinoa
- Hempseeds, roasted nuts, or sunflower seeds
- Prepare dressing by adding all ingredients to a small high speed blender. Taste and adjust seasonings as needed. Option: add a splash of orange juice to brighten up flavors.
- Add chopped kale to a large mixing bowl. Pour half the dressing over the kale and begin massaging it into the kale to break down the bitterness and stiffness of the greens. Take your time with this step and just know that kale ‘loves’ a good massage!
- Next add apple, grapefruit or orange segments, cranberries and/or raisins and set aside.
- Add your onions to the salad, as well as the rest of the dressing (or reserve it for serving), toss and serve. Leftovers will keep up to a couple days in the fridge.