Kale salad is the mainstay of many plant-based menus. So having multiple kale salad recipes allows for variety on your table. This very tasty Harvest Kale Salad combines Kale and Arugula with Apples or Pears in an Italian vinaigrette dressing. There are many ways to switch this one up by varying the greens or fruit used or the herbs in the dressing. It’s always a crowd pleaser.
Harvest Kale Salad
Prep time
Total time
Add some variety to your kale salad game!
Author: Ama T. Opare
Recipe type: Salad
Cuisine: Raw Food
Serves: 4 servings
Ingredients
Salad:
- 1 bunch kale greens
- 1⁄2 bunch arugula
- 1 apple or ripe pear thinly sliced
- 1 stalk celery chopped
- 1⁄4 cup dried cranberries
- ¼ cup pecans or walnuts whole or pieces
Dressing:
- 2-3 tablespoons cold pressed olive
- oil or flax oil
- 1 lemon, juiced
- 1⁄4 cup sweet mirin
- Fresh or dry minced garlic to taste
- 2-3 tablespoons Soy Sauce, Tamari or Organic Shoyu
- 1 tablespoon dulse flakes
- 1⁄4 teaspoon Pepper, black or other such as chipotle
- 1⁄4 cup fresh or 1 tablespoon dried herbs of your choice. I love using Italian Seasoning
This recipe is part of the #50shadesofvegankalechallenge
Helping you go from self-sabotage to taking control. From mealtime boredom to loving what you eat. From being tempted by all the wrong choices to making the right decisions. And from being sick and tired to living a vibrant and Whole & Healthy life.
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