Wednesday, April 30, 2014

Kale Salad

You know its a good day when this is your lunch!
A few months back, I met a lady named Princess.  I like this lady's mama; she had no qualms letting the world know that her daughter would be a complete diva!  To be fair, Princess is not a diva in the Kim Kardashian sense of the word, but she is confident and very funny, and we share a mutual love of food.

Our first conversation was about kale.  She and I had both recently converted to kale, and I mentioned that my favorite method to consume kale was in a kale salad, and she said, "Uh uh... kale is just too chewy for a salad."

I worked her through my recipe for delicious kale, but she seemed unconvinced.  However, last Sunday in church (the service had already started), I felt a tug on my arm. "I had kale salad," she whispered, "it was good." Double thumbs up.

Unlike most people who grew up attending church, I never mastered the just loud enough whisper, so I gave an awkward smile and returned the double thumbs up.

Apparently my attempt to communicate my happiness was not sufficient because after the service, Princess sought me out, and said again, "Did you know that now I really love Kale salad.  I've eaten it every day this week.  I used your recipe!"

"Yeah, you told me about thirty minutes ago.  That's awesome! I'm glad to have a kale salad buddy."

"Okay, I thought you might be mad because your face looked all scrunchy when I told you."

...Awkward pause...

"So, frisbee tonight?"

Now, while I tell you about this kale salad, I want you to not picture my face.  Because I think if you do that, you will be more likely to try it, and you will not regret the decision to eat more kale.

The kale is crisp and cool, and covered in a tangy, sweet coleslaw dressing.  Then the salad is piled high with sweet crunchy goodies like cucumbers and apples, and little tart but chewy bits of craisins and raisins.  Finally the whole thing is topped with zingy red onions and a generous crumble of feta cheese. And since I made it a meal, I threw on a little bit of shredded chicken which launched the whole thing past the outer atmosphere of healthy delicious and into zero gravity delicious.

How can you resist it?  You cannot, and you should not because you will feel great eating this.  I can feel my skin getting clearer already.

What's that stop talking and just give me the recipe? Okay, but first, a picture of Littlest who preferred playing with the garden hose to eating even a single element of this salad.

print recipe

Kale Salad
A delicious and healthy entree salad that is loaded with all kinds of salad goodies.
  • 1/4 cup Mayo
  • 2 Teaspoons Red Wine Vinegar
  • 1 Teaspoon Sugar
  • 3 cups Kale- washed and cut into bite size pieces
  • 1 Apple- Diced
  • 1/2 Cucumber- Thinly sliced
  • 1/2 Red Onion- Thinly Sliced
  • 1/2 Tablespoon Raisins
  • 1/2 Tablespoon Craisins
  • 4 Tablespoons Feta Cheese
  • 1 Cup Shredded Chicken
1. Whisk together mayo, vinegar and sugar2. Toss dressing and kale3. Add the other ingredients and eat immediately
Prep time: Cook time: Total time: Yield: 2 Servings


  1. Love the balance of sweet, savory, tangy and creamy in this salad! Something like this is the only way I'll eat a kale salad ;)

    1. Thanks! I used to only enjoy these "user friendly" kale salads, but these days, I am crazy about kale, so I eat it with just about any dressing at all (except ranch).

  2. Hannah! I am in love with Kale too! My friends here at school laugh at me b/c I always want to make it! :-)

    Here is one of my all time favorite Kale recipes!

    -1 Large Sweet Potato
    -1 Large Apple, chopped
    -1/4 cup Craisins
    -1/4 cup Cashews
    -1/2 cup fresh squeezed orange juice (1 orange)
    -4 Tbs Olive Oil
    -2 Tbs Agave Nectar
    -2 Tbs Apple Cider Vinegar
    -1 tsp dijon mustard
    -1 pinch cinnamon
    -1 pinch salt
    -5 cups Kale
    -1 cup Quinoa

    1. Preheat oven to 350 F. Spread chopped sweet potato on baking sheet. Bake for 20-25 minutes (until sweet potato is soft but not mushy.

    2. Cook Quinoa according to package directions.

    3. Wisk together orange juice, olive oil, agave nectar, apple cider vinegar, dijon mustard, cinnamon, salt.

    4. Rinse and chop Kale and place in very large bowl.

    5. Pour wisked dressing over Kale and "massage" until Kale is wilted and soft. If after that you think you still have lots of dressing left and could add more Kale, add some more Kale and massage again.

    6. Add quinoa, craisins, chopped apple, sweet potato, and cashews to the kale and mix.

    7. Add salt and pepper to taste.

    p.s. Basically I just buy a bag of Kale and put as much will fit into the big bowl as possible and just continue to add until I feel like the dressing and Kale balance out.

    p.p.s. love reading your blog!! :-)

    1. 1. Sweet Potato + Kale= Antioxidant superstar and delish!
      2. Cinnamon in your dressing, such a good idea!
      3. I'm so glad that you read my blog :)
      4. I need to buy enough sweet potatoes so I can make this salad and not just feed Kenny!

      Thanks for the recipe Steph!