Winter Kale Salad
This winter kale salad is crunchy, tart, and sweet. It is hearty and meal-prep-friendly. Eat it as a side salad or add protein for a full meal!
Servings: 6
Calories: 156kcal
Ingredients
- 1 bunch kale de-stemmed, massaged, and torn into bite-sized pieces. See note 1&2
- 2 cups arugula
- 2 carrots julienned or match sticks
- 1/2 apple diced
- 1 Sweet bell pepper diced
- 1/4 cup pecans chopped
- 1/4 cup dried cranberries
For the dressing
- 3 tablespoons olive oil divided
- 2 tablespoons maple syrup
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 lemon juiced
Instructions
- In a bowl, make the dressing by whisking olive oil, maple syrup, salt, pepper, and lemon juice. Set it aside.
- Next, de-stem and tear the kale into bite-sized pieces. Add the kale to a large bowl. Drizzle it with 1 tablespoon of olive oil and a sprinkle of salt and massage it well till it softens. Set it aside.
- Chop the apple, bell pepper, and pecans. Julienne the carrots and add everything to the bowl of kale. Add the arugula, cranberries, and dressing and toss till everything is coated with the dressing. Store any leftovers in an airtight container in the fridge.
Notes
- Massage the kale. This is a crucial step. Not doing this will result in tougher kale.
- Destem the leaves. The stem is very tough, so make sure to de-stem it. Here in the US, you get bags of prewashed kale, which may seem more convenient to use, but it includes the stems. It's better to buy a bunch of kale and remove the stems yourself.
Nutrition
Calories: 156kcal | Carbohydrates: 16.7g | Protein: 2.4g | Fat: 10.4g | Saturated Fat: 1.3g | Potassium: 400mg | Fiber: 2.7g | Sugar: 11.9g | Calcium: 99mg | Iron: 1mg
