First things first….
**** It’s my mom’s birthday today! She’s a twin, so HAPPY BIRTHDAY MOM and AUNT KATHIE!!! Wish we could celebrate with you!!****
Ever since Thanksgiving, I’ve been thinking about the kale salad my sister-in-law made. I honestly thought about it multiple times a day for a week until I was able to make it. Is this sickness?
We paired the salad with a few additional apple slices and a piece of bread. After sitting down to eat, Justin and I came to the same conclusion:
“This looks like Christmas.”
And so the next day, I re-created it to be a side salad for your holiday meal. Why not?
First, wash your fresh kale bunch then tear the leaves from the stems. Tear the bunch into bite sized pieces. Add to a large bowl. Sprinkle a small amount of salt over the kale and then massage for two minutes. When it’s ready, the kale will turn dark green and tender. Massaging your kale will take out the bitter, earthiness to the green. (Make sure to juice the kale stems the next morning for breakfast!)
Top your kale with whatever your little heart desires, ideas are below in the full recipe. For a nice Christmas mix, we chose diced red onion, dried cherries, fresh pomegranate, chopped apple and almond slices.
The night before I added cubed apples and I thought I would be able to do it again. That is until it took me an ENTIRE apple to figure out how to make a bow 🙂
Don’t ask me how I did it. I still don’t know. That’s tricky business! (BTW – those are full dried cherries, not dried prunes!!)
The dressing is incredibly light. For each bunch of fresh kale used, mix 2 Tablespoons extra virgin olive oil, 1 Tablespoon red wine vinegar and 1/2 teaspoon organic sugar.
One suggestion if you have course sugar – like organic sugar – only mix the oil and vinegar. Drizzle the dressing over the salad just before you eat and then sprinkle the sugar over the salad. It will give it that crystal “iced” look of the holidays!
This is an amazingly light, festive salad. It’s great for anytime, but as a holiday salad, this is a show stopper!
Knowing I would be eating this again for as many lunches as I could make (!!!!), I doubled the recipe. Do yourself a favor and double it, too. Next time, I will triple it. Yes, it’s that light and amazing. I might (gasp) quadruple it. Okay, okay, that might be getting out of control. The recipe below makes 2 nice sized salads.
Special thanks to Iowa Girl Eats and LuAnn!
Kale Christmas Salad
Prep Time: 15 minutes
Keywords: salad dairy-free soy-free egg-free peanut-free tree nut-free kale dried fruit almonds pomegranate
- 1 bunch fresh organic kale
- 1/2 teaspoon real salt
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon red wine vinegar
- 1/2 teaspoon sugar
Your choice of toppings:
- diced red onion
- dried cherries (chopped for a regular salad or left whole like ornaments for a holiday salad)
- fresh pomegranate
- 1 apple, chopped
- almond slivers (or other nut)
- bacon crumbles
- blue cheese or feta crumbles
Wash fresh kale bunch then tear the leaves from the stems. Tear the bunch into bite sized pieces. Add to a large bowl. Sprinkle salt over the kale and then massage for two minutes. When it’s ready, the kale will turn dark green and tender. Massaging your kale will take out the bitter, earthiness to the green.
Add toppings of your choice.
Combine olive oil, red wine vinegar and sugar in a small bowl. Shake to combine then drizzle over kale salad and toss well.