Tuesday, December 17, 2013

Christmas Kale Salad


I wanted to share share this scrumptious holiday kale salad with you. It makes the perfect potluck dish to share with friends and family this season. I know I've been quite absent on my blog for the past 6 months or so. The reason for this is that we got a book deal with a publisher last spring thanks to our wonderful agent, Celeste Fine! (I'll explain more about our new books soon.) We've had numerous deadlines to meet, and therefore I have not been able to spend much time here. Hopefully you will see more recipes popping up in your inbox periodically, but in the meantime please enjoy this fresh, flavorful, holiday kale salad!



Christmas Kale Salad

The combination of the orange zest, juice, cinnamon, pecans, and dried cranberries makes this dish quite festive I think. My children eat this salad by the bowlful! They especially enjoy the toasted pecans and kale. If you have a citrus sensitivity then replace the fresh orange juice with organic apple cider and omit the orange zest. Be sure to find the freshest and tenderest kale possible. I like using green curly kale for salads, but other varieties work as well.

Salad:
1 large bunch green curly kale, chopped
1/2 small red onion, thinly sliced
1/2 cup dried cranberries (fruit-juice sweetened)
1/2 cup pecans, roasted*

Dressing:
1/4 cup freshly squeezed orange juice
1/4 cup extra virgin olive oil
2 tablespoons raw apple cider vinegar
1 teaspoon organic Dijon mustard
1 to 2 teaspoons finely grated orange zest
1/4 to 1/2 teaspoon ground cinnamon
1/2 teaspoon Herbamare or sea salt

Place the kale into a large serving bowl. Add the onions and cranberries; set aside. To make the dressing, place all of the ingredients into a small jar, cover, and shake. Pour dressing over the salad and toss together. Let it rest for at least 30 minutes before serving (this softens the kale and melds the flavors). Then add the roasted pecans and serve (if you add the pecans earlier they will soften and not have that delicate crunch).

*Note: To roast pecans, preheat the oven to 350 degrees F. Place pecans into a glass pie plate or other small baking dish. Roast for 15 to 18 minutes. Watch carefully so they don't burn! Remove from oven and place onto a plate to cool before adding them to the salad.

Yield: about 6 servings


PS: Check out my new e-book, Healthy Holiday Grain-Free Treats and Raw Desserts, filled with both baked and raw treats of all kinds! www.WholeLifeNutrition.net. Only $4.95!

More Kale Recipes:
Sweet and Spicy Kale Chips
Kale with Caramelized Onions
Raw Super Green Salad


5 comments:

  1. Ohh.. its so good to hear from you again!!! Shall make this for my Christmas table on Xmas day!

    Happy Holidays to you all!

    Laura B

    ReplyDelete
  2. Sounds delicious!!
    If you are not using organic kale, be sure to soak it well , as conventional kale is reported (by ewg.org) to have significant pesticide residue, which doesn't rinse off with a casual run under the fawset.

    ReplyDelete
  3. Just say Kale and I come running.
    Beautiful!!
    Peace & Raw Health,
    Elizabeth

    ReplyDelete
  4. Thank you for posting this delicious recipe. Made it last night and the kids LOVED it too - the 4 of us finished it to the last little leaf...

    Replaced the dried Cranberries & Pecans (which I didn't have in the house) with "Made In Nature - Antioxidant Fusion" & toasted Almonds.

    The dressing is amazing.

    Happy Holidays.
    Ruth

    ReplyDelete

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Thanks, and as always, Happy Cooking! Ali & Tom