Balsamic Kale Salad
This recipe was inspired by several of the tasty side dishes we have made in our Green Chef box (review coming soon!). Kale is not something I grew up eating, but is a green I have come to enjoy the past few years.
Typically, I cook kale in bacon grease with lots of garlic but this is a fresh version that the whole family will love. My son regularly asks for me to make this!
We have also served it at Thanksgiving and adults and kids alike loved it!
As always, my recipes aren't exact and you can adjust to your own taste! Hate pumpkin seeds? Swap them out for sliced almonds or sunflower seeds or walnuts. Don't like dried cranberries? Use raisins or diced apples for a little bit of sweetness.
BALSAMIC KALE SALAD
Approx 4 cups fresh kale, stems removed and torn into bite size pieces
1 tsp salt
1/4 cup balsamic vinaigrette (I use Primal Kitchen brand)
Thinly sliced red or white onion
1/4 cup dried cranberries
1/4 cup pumpkin seeds
Place torn kale pieces into large bowl.
Sprinkle with salt.
Add balsamic dressing and massage with your hands until kale slightly softens.
Add cranberries, onion, and pumpkin seeds and mix until well blended. Add more of these if desired!
This tastes best on the day it is made as the kale can get soggy after being refrigerated overnight.