Kale Apple Salad

Kale Apple Salad

Another kale salad? Oh kale yeah!

Excuse my cheesiness, but I can never have enough kale salad recipes.  Kale is a powerhouse food that you should incorporate into your diet at least a few times a week, but like anything else, if you don’t mix it up, you’ll get tired of the same old thing.

This recipe is not gluten-free, as it uses farro, but farro is an ancient grain with lower count of glutenous proteins and many health benefits, so if you’re not gluten-intolerant, it’s a great way to add protein, fiber and a plethora of vitamins, minerals and antioxidants to a meal.

My favorite thing about this salad is the mix of textures.  The farro is a little chewy, the pepitas are cruchy and the apples add a  juicy freshness.  I am a huge fan of sweet & salty combos too so I love the mix of fruits, veggies and grains in this one.

If you have any favorite kale salad recipes, I’d love to hear about them in the comments below!

Kale Apple Salad

Yields: 2

  • 1 head of kale, chopped
  • 1 avocado
  • 1 cup cooked farro
  • 2 tbsp pepitas (shelled pumpkin seeds)
  • 2 tbsp dried cranberries
  • 1 apple, peeled and diced
  • Juice from 1/2 a lemon
  • Sea Salt
  • For the dressing:
  • 1 tbsp olive oil
  • 2 tbsp agave nectar
  • 2 tbsp apple cider vinegar
  • 1 tbsp dijon mustard

Cook farro according to directions. Drain and set aside.

Remove the stems from the kale, chop it up and add it to a large bowl.

Cut the avocado in half and scoop out each half into the kale. Massage the avocado into the kale until the kale softens and the avocado thoroughly coats the leaves (it's messy, but don't worry, the oil is good for your hands!)

Add the pepitas, cranberries, apple and lemon juice.

In a separate bowl, mix together the ingredients for the dressing. I like to use an old jar, close the lid, and shake it up so it mixes well. Add the dressing to the salad and salt to taste.

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