Winter Kale Salad
Hello February! We are officially in the thick of a good old Philly winter, with spring feeling such a long way off. This is typically the time of year when my slow-cooker gets a workout from rich comfort food recipes. However, this year I have come across a new winter favorite – Winter Kale Salad. This simple recipe packs a healthy punch and is the perfect meal when you need a break from heavy comfort foods.
I have served this as a side salad and as a main dish. You can easily add protein such as salmon, shrimp, grilled chicken, crumbled bacon or cubed cheddar cheese. I recommend taking the time to whip up the homemade dressing. It has a sweet tanginess that pairs exceptionally well with kale. A crusty slice of bread or whole wheat role is a must for sweeping up any remaining dressing. Enjoy!!
print menuIngredients
Yield: 4 side servings or 2 meal sized servings
Salad
6 cups chopped kale
6 Brussel sprouts, sliced into thin ribbons
3/4 cup chopped broccoli florets
1/2 cup dried cranberries
1/4 cup roasted sunflower seeds
1 small apple or pear – cored and diced
Dressing
1 TBSP sugar
2 TBSP white balsamic vinegar
2 TBSP mayo
1 TSP Dijon mustard
1 TBSP olive oil
Salt and Pepper to taste
Optional Protein Add-Ons
Pan seared salmon filet
Shrimp
Grilled chicken strips
Cubed sharp cheddar cheese
Sautéed Tempeh
Crumbled bacon
Instructions
1. Combine all salad ingredients and toss with dressing.
