The holidays are behind us and with the harsh winter ahead, it’s time to focus on some self-care.
Self-care can be anything. Picking up a good book, doing some yoga, or spending the whole day watching your favourite reality TV show.
For me personally, self-care means getting in those extra greens and finding a way to be creative with it.
Produce selection in the winter can be scarce and uninspiring, but with a winning combination, like this kale salad, you will be wondering why you weren’t eating this all year long.
Check out more delicious Winter recipes here!
Winter Kale Salad with Apples + Goat Cheese
Embrace winter with this colourful, massaged kale salad. Dressed in a zippy orange-apple vinaigrette, complete with dried fruit, toasted nuts, seeds and creamy goat cheese.
Servings 2 large bowls
Ingredients
Orange-Apple Vinaigrette (makes ½ cup)
- 3 tbsp olive oil
- 1 tbsp orange juice
- 1.5 tbsp apple cider vinegar
- 1 tbsp dijon mustard
- 1 tbsp maple syrup or honey, if not vegan
- ⅛ tsp salt to taste
- 2 twists fresh pepper
Kale Salad
- 1 bunch kale, any variety chopped into bite size pieces
- pinch of salt
- 1 medium apple, any variety chopped into bite-size pieces
- 2 tbsp pumpkin seeds toasted or raw
- 2 tbsp almonds toasted and chopped
- 2 tbsp dried fruit of choice I used a blend of goji berries, mulberries and cranberries
- 2 tbsp goat cheese chilled
Instructions
- Place all the ingredients for the dressing in a small container and shake vigorously, until emulsified. Season to taste, set aside, and allow flavours to meld.
- Place the chopped kale to a large bowl and sprinkle with salt. Using your hands, massage the kale by grabbing large handfuls and apply gentle, yet firm pressure. Do this for about 5 min, or until the kale has turned darker and appears softer.
- Add the chopped apples, toasted almonds, pumpkin seeds, and dried fruit to the bowl with the massaged kale and combine.
- Pour in 2-3 tablespoons of the vinaigrette and toss to coat, top with goat cheese. Serve immediately or let set for 10-20 minutes for extra flavour.
Notes
The Vinaigrette: Recipe makes 1/2 cup of vinaigrette, I recommend using about 2-3 tablespoons per bunch of kale. The vinaigrette will set well in the fridge for a week and will compliment other hearty greens, like spinach or arugula.
Storage: This salad will keep for up to 2 days in the fridge, while the dressing by itself will keep for a week.
