I recall reading once that the foods you crave often contain nutrients your body needs at that moment. And if that’s the case, I’m in serious need of whatever kale’s got!
My craving started recently at a simple end-of-summer potluck with friends. One showed up with a giant bowl of glistening shredded kale flecked with pumpkin seeds and cranberries. I tucked right in and promptly devoured at least half the bowlful (and it was a big bowl!) And now, I can’t stop. All I want to eat is kale – specifically Bryn’s Marinated Kale Salad!
The real key to success with this salad is marinating the kale in a simple lemon vinaigrette until it wilts to tender perfection, while still maintaining some of the chew that kale lovers adore. The cranberries add a hint of sweet-tartness and the pumpkin seeds add delicious crunch. It’s literally the perfect kale salad.
Here’s how to make it yourself. Try not to get addicted…I dare you!
3 tbsp each extra-virgin olive oil and lemon juice
1 tbsp liquid honey
pinch each salt and pepper
1 bunch kale, stemmed and shredded
handful each dried cranberries and roasted pumpkin seeds
Whisk oil, lemon juice, honey, salt and pepper together in a large bowl. Stir in about 2/3 of the shredded kale. (Refrigerate the remaining kale in an airtight container.) Toss to coat, cover and refrigerate for at least 2 hours.
Just before serving, stir in reserved kale, cranberries and pumpkin seeds.
The salad can stand in the fridge for up to 24 hours in the refrigerator (likely more, but I’ve yet to have a bowl last that long) and the longer it stands the more wilted the greens become (this is good!).
Enjoy it alongside any grilled meats, stirred into hot brown rice, or simply, on it’s own with some good bread. It would also be a lovely addition to any fall harvest dinner. I know I’ll be enjoying this salad (again) at Thanksgiving.
What’s your favourite way to enjoy kale?