Our newest salad obsession is chopped kale with fruit. It all started when we were visiting my best friend in Atlanta and we went to lunch at one of our favorite spots, Metro Fresh. It is fresh, healthy and fast food. What a concept! They keep their menu simple by offering a few soups, salads, and sandwiches each day. Ok, back to the kale salad. Their version used orange segments, dried cherries, grapes and goat cheese with a light vinaigrette. While I’m still trying to get our dressing closer to what I had at Metro Fresh, this one is pretty tasty, too.
Something I learned making my first kale salad is that the kale leaves are too bitter and tough when raw. I read online to “massage” the kale leaves in sea salt to soften the leaves. This has worked well, in addition to cutting the leaves into smaller pieces. First, cut the leaves off the rib, then cut into small pieces. I place the kale in my salad spinner and add around 1 teaspoon of course sea salt and massage away. I then fully wash the kale to rinse away the salt. Another thing that is good for kale, but bad for other types of lettuce, is adding the dressing early and tossing to marinade. This is a great dish for serving because you can toss with dressing and then add toppings and it won’t wilt before serving. The lemon in this dressing also helps to cut the bite of the kale. I like using Lacinato and Curly Kale, but most other types will work well, too. If you aren’t as in love with kale as we are, mix with spinach or mixed greens. Get creative adding different types of nuts, cheese and fruit. I like chopped pecans, crumbled Feta, dried cranberries and sliced apples. This is a beautiful salad to serve at the holidays with the dark green kale, cranberries and Feta. Its pretty, healthy and so yummy!
- 1 bunch of curly kale
- 1 bunch of lacinato kale
- crumbled Feta cheese
- dried cranberries
- chopped pecans
- raspberries, apples, blueberries, or strawberries
- 2 oranges
- 1.5 lemons
- 1/8 c olive oil
- 1 T honey
- salt and pepper
- 1. Cut the rib out of the kale leaves and cut into small pieces.
- 2. Place in a salad spinner and sprinkle 1 t course sea salt and massage the leaves (2-3 minutes).
- They will turn a darker green and become more compacted.
- 3. Wash kale to rinse off salt.
- 4. Place in a bowl, then top with Feta, dried cranberries, chopped pecans, and apples.
- 5. Juice both oranges and lemons, then add 1/8 c olive oil and 1 T honey. Taste, then season with salt and pepper. It makes around 1 cup of dressing. If your citrus is extra juicy, you may need to add more olive oil or honey.