Kale, Beet and Apple Salad

Kale, Beet and Apple Salad

I always encourage my clients to eat a rainbow of colors whenever, why-ever and wherever possible.  This kale salad is a perfect example and it is so good!

Here are some tricks for making a large salad, while only eating what you want from it:

  • Cut the kale into bite-sized pieces to soften them.  I mean, who wants to attempt to shove large leaves and small bits of other goodies into your mouth!?
  • Then massage a little olive oil into all the little nooks and crannies.
  • To the kale, add in the chopped cherries (or cranraisins), carrots and beets.  Cover and store it in the fridge.
  • When ready to eat, add the chopped apples, toasted walnuts and dressing.

This helps to keep the colors in the salad vibrant.  What a perfect salad to quickly assemble once the major chopping has already been done!  Be sure to chew everything really well in order to maximize every colorful bite!

Get prepping!

  • Wash and cut up kale and stick it back in a clean bag until ready to use.
  • Cut up all the veggies and store them in separate containers to use with this salad and other salads or stir-fries.
  • Consider buying veggie noodles already spiralized and packaged in the produce department.  They’re a breeze to roughy chop and add to many dishes.  I’ve added spiralized and roughly chopped zucchini, squash and even the sweet potato noodles to this salad.
  • Roast/toast a pan of your favorite nuts and keep them fresh in an air-tight jar.  I heat a 12″ pan on the stove and add the nuts.  I stir them with my fingers (since it’s just quicker) until they begin to get too hot to handle, then I use a spoon.  It will take about 8-10 minutes on a medium high temperature.
  • Keep the dressing out on the counter or in a cupboard until ready to use.  It mixes much easier when at room temperature.
  • If you want to add more punch to your salad, add in some micro greens and sturdy sprouts, like mung or green lentils.  They add extra live macronutrients to the dish.
  • Add more protein by adding raw or lightly toasted pine nuts, pecans and/or pepitas (pumpkin seeds).  This adds a little extra crunch.  It’s so easy to toast your own.

If you can think of other things to add, please share.

 

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Kale, Beet and Apple Salad
If you've never massaged kale before, now is your chance. Massaging it helps to break down the fibers in the kale, making it softer, tastier and easier to chew and digest. Time to get your hands into your food while preparing. This is a great task for a child to do while you continue to prepare the rest of the ingredients.
Votes: 2
Rating: 5
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Course Clean Eats, Healthy, Lunch Dishes, Salads, Side Dishes, Vegetarian
Cuisine American, Uncatagorized
Prep Time 20 minutes
Servings
servings
Ingredients
Course Clean Eats, Healthy, Lunch Dishes, Salads, Side Dishes, Vegetarian
Cuisine American, Uncatagorized
Prep Time 20 minutes
Servings
servings
Ingredients
Votes: 2
Rating: 5
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
Prepare the salad
  1. After kale is washed and stem is removed, gather the kale into a tight bunch and slice into thin ribbons. Place the shredded kale into a bowl, drizzle with a little olive oil and a pinch of salt. Use your hands to get in there and massage the leaves.
  2. Add the beets, carrots, apples, walnuts, and cherries or cranberries to the bowl.
Make the dressing
  1. Whisk together the apple cider vinegar, honey, salt and pepper until the honey is dissolved. Slowly whisk in the olive oil until it’s emulsified. Pour the dressing over the salad a little bit at a time and toss until it’s coated.
  2. Serve immediately, or store in the refrigerator for up to one day. It won’t be quite the same as fresh, but it holds up far better than most salads.
  3. Read the notes above for batch preparations.
Recipe Notes
  • You can leave out the walnuts or replace them with pine nuts, pecans, pumpkin seeds or sunflower seeds (or a combination of them all).
  • The beets will cause other ingredients to turn red and holding them out will reduce this and keep the nuts crunchy.

Original Recipe Credit:  Julie's Detox(ish) Kale Salad - toofullforschool.com

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