One of my goals for the new year is to introduce more content to this blog. Therefore, you may have noticed the new tabs on the menu bar, some of which have content, and some of which will have content to come! Something you may not know about me is that I have been blogging since late 2009. I began blogging with a food blog, and one thing I regret is not continuing it, because I love to cook and do cook a lot. Granted, as I've gotten older, there are many more things on my plate and my passion for cooking has somewhat diminished in the years.
However, today, I want to share with you one of my favourite salad recipes. There are so many kale salad recipes out there on the Internet, and I myself have a plethora of salads that I like to make with kale. This is one version of a salad that I often make. Sometimes I will add more ingredients or swap out a few items, but the base to any kale recipe is of course, the kale! Kale itself can be quite tough and bitter, but it packed full of vitamins and fiber, and can keep you full for a much longer time.
DRESSING
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
3 tablespoons extra virgin olive oil
Pinch of salt
Pinch of pepper
SALAD
2 cups chopped kale
1/2 sliced Granny Smith apple
1 pomegranate
1/4 cup sliced onion
1/2 cup quinoa (uncooked)
1. In a small bowl, whisk together the balsamic vinegar, lemon juice, Dijon mustard, honey, and salt and pepper. Start drizzling in the olive oil and whisk the dressing in a frenzy to emulsify the dressing.
2. Chop or tear the kale into bite-sized pieces and place in a separate bowl. Drizzle half of the dressing onto the kale and "massage" it into the leaves. This will wilt the kale and make it softer and more manageable to eat.
3. Prepare the rest of the ingredients by slicing up the onion and apple, and removing the pomegranate seeds. Cook the quinoa according to the package instructions and let it cool slightly.
4. Toss everything (including the other half of the dressing) together in a large bowl, and you are ready to eat!
I love the combination of sweet and salty, and that is exactly what this salad is. It's fresh with the apple and pomegrante, but pairs beautifully with the kale wilted in the savoury balsamic dressing. This salad is delicious warm or cold, and it'll keep for 2-3 days in the fridge. This recipe makes two servings, so you'll be set for two meals if you're making it for yourself.
If you make this recipe, I would love to see pictures! Please tweet me or tag me in an Instagram post. I hope you enjoyed this post, and have a wonderful week!
Cheers,
Nancy
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