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This salad is a great way to start off a holiday meal: it’s light, refreshing, and raw! Here, our superstar kale is paired with sweet-tart cranberries, toasted hazelnut, and crisp pear, to make a salad that all will enjoy. The enzymes in raw foods are important in helping you digest the rest of your meal, so load up before diving into the rest of your feast.
Further Food Commentary:
You’re thinking, kale, again? But there’s a reason this darling of the leafy green kingdom is all the rage. More calcium per gram than milk, a great source of vitamins A and B6, and more vitamin C than a serving of orange juice, kale packs in the nutrients. It stands up to salad dressing - it wilts just enough to make for easier chewing when massaged with olive oil, yet maintains its heft where other greens can’t. When combined with health-boosting fats like hazelnuts, the fat-soluble vitamins in kale are better absorbed. And as for antioxidant power and fiber, kale and cranberries have you covered!
Raw Kale Salad with Wintry Mix-Ins
6
15 minutes
N/A minutes
220
Salad
Raw
Ingredients
- 1 bunch Kale (about 8 cups packed, shredded or sliced into bite sized bits)
- ¼ cup dried cranberries (Avoid dried cranberries with added sugars. Look for juice sweetened varieties)
- 1 Bosc pear (chopped)
- ½ cup chopped and toasted hazelnuts
- ¼ cup olive oil
- 3 tablespoons lemon juice
- 1 tablespoon balsamic vinegar
- salt and pepper to taste
Directions
In a salad bowl, combine kale, pear, hazelnuts, and cranberries.
In a jar, or a small bowl combine olive oil, lemon juice, balsamic vinegar, salt and pepper. Close jar, and shake to combine, or whisk dressing together until all ingredients are emulsified (bound together).
Ten minutes before serving, pour dressing over salad, and massage into kale leaves using your hands. This will give the acid in the lemon and balsamic an opportunity to break down the kale leaves, making them easier to chew.
