About the Recipe
Years ago, when kale first came onto the scene as the trendy superfood, sometime in the 2000s, I didn't quite understand the allure. It seemed like a prehistoric spinach of sorts, and looked as though it would take me all day to chew through one leaf. Especially since everyone kept saying how it was best to massage the hearty leaves before using them to tenderize them and make them easier to chew. If anyone needed a massage, it was me, not my salad.
Taking a mental note of the ingredients, this is my take on it. Crunchy, juicy, sweet and filling. I always make a huge bowl of it so that I can enjoy it throughout the week.
This salad is super simple to make and is packed with nutrition. Along side the kale it has fluffy quinoa, carrots, feta and surprise bursts of grapes. Don't get turned off by fruit in salad! This sweet and savory combo is mouth watering, I promise. This is all then brought together by the lime-honey dressing. Again, hint of refreshing lime with a sweet twist of honey. Talk about nutritious and delicious!
Then I saw someone introduce Oprah to kale chips and her reaction to how amazing kale was, made me feel like, well if Oprah likes it, it can't be that bad. So I found myself, washing and massaging kale. Turns out, it isn't as time consuming as I had thought it would be and it is so versatile! Anything from chips, salads and smoothies. Hot or cold. Raw or cooked. So many amazing recipes worth discovering! Kale chips are surprisingly simple to make. They are light and crispy and melt in your mouth. Even my kids get excited when they have a side of kale chips with their supper. My only complaint, is that I can never fit enough into my oven. Putting kale in stews or stir fries, or in a green smoothie is also amazing.
But this post is not about kale chips, nor is it about kale smoothies (sorry guys). This post is about the best kale salad that you will ever have. No joke. This salad is hearty, juicy, flavorful and can stand to be a meal on it's own. It is my go -to potluck plate. One of the things I love about it is that you can make it ahead of time. Thanks to the hearty prehistoric nature of the leaf it isn't going to go all soggy and mushy on you like most other salads. In fact, the flavors will just infuse the salad more.
I was introduced to a version of this salad by one of my best friends. She worked around the corner from an upscale grocer in Montreal, and would buy her lunch there from time to time. One day she started raving about how amazing this salad was. She just couldn't get enough. Even the days that she brought a lunch with her, she would end up going to buy a small kale salad to add to it. She promoted the deliciousness of this salad for months before I tried it for myself. How good could it be? It sounded so simple. Kale, quinoa, carrots and grapes (yes, grapes). Let me tell you, she was right. And I am forever grateful that she introduced it to me. This salad was that good. And again, extra amazing, because if you don't finish it, no matter! Just save it for the next day.
Taking a mental note of the ingredients, this is my take on it. Crunchy, juicy, sweet and filling. I always make a huge bowl of it so that I can enjoy it throughout the week.
This salad is super simple to make and is packed with nutrition. Along side the kale it has fluffy quinoa, carrots, feta and surprise bursts of grapes. Don't get turned off by fruit in salad! This sweet and savory combo is mouth watering, I promise. This is all then brought together by the lime-honey dressing. Again, hint of refreshing lime with a sweet twist of honey. Talk about nutritious and delicious!
Ingredients
Salad:
6 cups chopped kale
1 1/2 cup grated carrots (approx. 2 large carrots)
1 cup cooked quinoa
1 cup red grapes (halved)
1/2 cup crumbled feta
1 small Shallot (sliced)
Dried Cranberries (optional)
Cashews or other nuts (optional)
Dressing:
Juice of 1 lime
1 tablespoon Apple Cider Vinegar
2-3 tablespoons Extra Virgin Olive Oil
1/2 teaspoon Dijon Mustard
1 tablespoon Honey
Salt and Pepper to taste
Preparation
Step 1
Rinse quinoa, add to a pot with 1 1/2 cups of water and a large sprinkle of salt. Bring to a boil, reduce heat to low, cover and cook for about 12 mins (or until cooked through and water has been absorbed). Fluff with fork and let cool.
Step 2
While quinoa is cooking, prepare raw ingredients. Remove kale leaves from stalks, wash thoroughly and roughly chop. Halve the grapes. Finely slice the red onion (you can also leave it out if onion is not your thing). Grate the carrots (I use the medium size grate). Roughly chop the feta. Juice the lime.
Step 3
Place kale leaves in a large bowl, drizzle with olive and a sprinkle of salt. Massage leaves with your hands until the fibers break down and they become softer and slightly reduced in volume (about 2-3 minutes).
Step 4
Add grated carrots, sliced onion and cut grapes to the bowl of massaged kale. Stir in the cooled quinoa and sprinkly in feta.
Step 5
Prepare the dressing by combining the lime juice, olive oil, apple cider vinegar, honey, and Dijon mustard in a small bowl. Add salt and pepper to taste. Mix well. (Alternatively, add all ingredients into a jar, close the lid and shake until it is well mixed). Pour over prepared salad and toss well.
