The best kale salad...ever

"I hate kale" is an expression I hear often. Here's the thing about kale, its fibrous, earthy, and does not taste like bacon or chocolate. Therefore people are against it. Even blending it in smoothies doesn't really hide its crunchy texture. The secret to making kale taste great is making it flavorful while also softening the texture. When I make a kale salad, I usually pour the dressing on the night before, or even a few hours before serving it. This helps break down the fibers in the kale and soften the texture. This recipe is hands-down the best kale salad that is a crowd pleaser! Even those who "hate kale" love this salad, and even beg me for the recipe after they taste it.

Kale Sweet Potato Salad

Salad:

2 sweet potatoes, diced

2 TBSP olive oil

salt and freshly cracked pepper

1 cup (dry) Israeli couscous, cooked according to package directions (also called pearl)

3 cups finely chopped kale leaves

1/3 cup dried low sugar cranberries

1/3 cup toasted slivered almonds

2 ounces feta cheese, crumbled

Dressing:

2 TBSP apple cider vinegar

2 TBSP olive oil

2 TBSP orange juice

salt and pepper to taste

·      Heat oven to 425 degrees. Toss potato in olive oil and sprinkle with salt and pepper. Roast in on baking sheet for 20 minutes or until browned. Cool

·      Place kale, couscous, cranberries, almonds, feta, dressing, and potato in bowl. Toss well

·      Serve chilled or warm. Will keep in fridge for up to 3 days

Roasted Brussel Sprout and Kale Salad

Last week I went to Southern California with my daughter for a cheer competition. We were able to escape to Huntington Beach one day and my friend introduced me to BJ's Restaurant and Brewhouse.  I was a little worried about finding something healthy to eat, even though everything looked so amazing on the menu. But low and behold I found a Roasted Brussel Sprout Salad and it was amazing. I kind of have a thing for roasted veggies. Literally, it probably the best salad I have ever had at a chain restaurant. After coming home, I was determined to recreate it. Last night we had it as our main entree ( I served it with salmon) and my family gobbled it right up. I was secretly hoping for some leftovers for lunch today, but it was that good! This salad is chocked full of nutrients from all of the Superfoods.

-walnuts (omega 3s)
-brussel sprouts (phytonutrients)
-blueberries (antioxidants)
-pepitas (essential fatty acids)

Roasted Brussel Sprout and Kale Salad 
serves about 8 as a side salad/4 as a main salad

-1 lb of brussel sprouts tried and cut in half. Roast them in EVOO at 450 for 20-25 mins
-1/2 cup of pepitas or pumpkin seeds (these taste best roasted...toss in a dry pan until they become    fragrant...set aside)
-1/4 cup candied walnuts or pecans (toss in maple syrup. toast in oven on 350 for 5-7 mins)

Now I know there are a few working parts to this salad, i.e. the items above, but it really can go quickly if you do it at the same time. Plus this salad is friggin' delicious...

Place the following in a large salad bowl:
-1 head of romaine lettuce, cut and washed
-4 cups baby kale (or kale cut very small)
-1/4 cup blueberries
-1 cup diced cucumbers
-1/2 cup purple grapes, halved
-1/4 cup golden raisins (the original recipe has Cranrasins in it, but did you know those suckers have as much sugar as a Snickers bar..for real...even the 1/2 sugar ones are high and made with Sucralose)
-1/4 cup feta cheese or goat cheese (the goat cheese gives the salad a strong flavor)
-1/4 cup diced red onion

When the sprouts, pepitas and nuts are done, place them on top of the salad. These will give the salad a nice crunch.

Strawberry Vinaigrette
2 TBSP apple cider vinegar
2 TBSP EVOO
1TBSP raw honey
1/4 tsp sea salt
1/4 tsp ground pepper
1 1/2 c sliced strawberries

Place all ingredients in a blender and pulse until creamy

Enjoy!!

XO, 

Veggie Lisa