A summery twist on the classic fruit and leafy greens combo, this salad has some muscle to it in the walnuts and dried fruit so you can easily eat it as your whole meal.
Salad: 5 cups fresh kale, roughly chopped 3 tablespoons olive oil 1/4 teaspoon salt 1/4 cup carrots, julienned 1/4 cup red onion, thinly sliced 1/2 cup dried cranberries 1/2 cup golden raisins 1 cup fresh blueberries (can substitute strawberries or blackberries) 1/2 cup chopped walnuts
Dressing: 2 tablespoons olive oil 2 tablespoons orange juice 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper
1. Wash and dry kale, transfer to a large mixing bowl, then add olive oil and a pinch of salt. Massage kale gently with fingers until it darkens and softens up. This make take a few minutes to fully tenderize the kale. 2. Add onions, carrots, cranberries, raisins, blueberries, and walnuts to the kale and mix well. 3. In a medium mixing bowl, whisk together dressing ingredients. Pour over the kale mixture, then toss to coat.