I often find my inspiration for recipes while at the grocery store. The other day a huge fresh bunch of kale was being put out on display and it caught my eye.
Trust me, I’m not so good at these things and more times than I’d like to admit, I’ve bought fresh produce, had high hopes for it, but it ended up being thrown out because I didn’t use it right away and forgot all about it. Kale is what usually goes to waste in my house, but that wasn’t going to happen this time!
I had friends over for dinner on Saturday night and I really wanted to use the kale I bought and try out a new recipe on them. I made a huge salad on purpose because with the type of ingredients in this salad, I knew it would stay well for leftovers.
This salad was packed with goodness, texture and was so colorful. The dressing was just right and didn’t overpower the salad. My husband Charles, who isn’t a huge fan of salad, ate this salad and liked it – that’s how good it was!
I’d love to hear from you! What do you add to your kale salads?
Please feel free to share your ideas and tips in the comments below:)
Power Kale Salad
- 1 large bunch kale, destemmed and chopped
- 1/2 head purple cabbage, sliced
- 1/2 head savoy cabbage, sliced
- 1 cup shredded carrots
- 1 red pepper, diced
- 1 can chickpeas, drained and rinsed
- 1/2 cup pumpkin seeds
- 1/2 cup dried cranberries
- Juice from one large lemon
- 1/4 cup olive oil
- 1 tbs. honey
- Salt, to taste
Put all the salad ingredients in a large bowl and toss until well mixed. Combine the dressing ingredients together in a jar and shake well. Pour on the salad 15 minutes before ready to serve and toss well, making sure that everything is coated.
Stays well for leftovers the next day!