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 digest. Time to get your hands into the food while preparing.
This is a great task for a child to do while you continue to prepare the rest of the ingredients.
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Clean Eats, Healthy, Lunch Dishes, Salads, Side Dishes, Vegetarian
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.
Add the beets, carrots, apples, walnuts, and cherries or cranberries to the bowl.
Make the dressing
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.
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.
Recipe Credit: Julie's Detox(ish) Kale Salad - toofullforschool.com
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). You can also make this dish ahead of time and hold out the beets and nuts until just be serving. The beets will cause other ingredients to turn red and holding them out will reduce this and keep the nuts crunchy.
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