A perfect summer kale salad rich in iron & antioxidants that’s refreshing and titillating to the taste buds.
An easy Kale salad that gets done under 30 mins. All you need to do is roast some kale & bread crumbs (bread crumbs are totally optional), whip up some vinaigrette. Chop up some fennel & plums, add the dressing. Viola a delicious salad is ready.
You can eat this salad for lunch or dinner. I prefer to eat this for dinner as it has the perfect amount of carbs, nutrients, fiber & proteins with minimal ingredients. Eat dinner like a king is an old saying but as we grow older our digestive system also slows down and eating light dinner is crucial to help our system process all the food and absorb all the nutrients. Heavy dinners tend to make our digestive systems to work longer that will disturbs our sleep pattern. If you especially suffer from insomnia, I highly recommend you try changing what you eat for dinner and make sure to eat at least 3 hrs. before you sleep to give your body enough time to work on the food.
Kale Salad with Fennel, Plum & Balsamic Vinaigrette
Ingredients
Salad Ingredients
- 3 Cups Kale de-stemmed
- 1 Bulb Fennel with stalks thinly sliced
- 2 large Plums sliced
- 1/2 Cup Roughly chopped walnuts
- 12 pieces Almonds
- 1 Cup Crouton or Sourdough bread cut and bake at 400 for 10 mins
- 1/2 tsp Garlic salt or 1/4 tsp garlic powder & 1/4 t salt
Dressing Ingredients
- 2 Tbsp. Extra Virgin Olive Oil – EVOO
- 1 Tbsp. Aged Balsamic vinegar
- 1 Tbsp. Honey or Maple syrup
- 2 tsp. Apple Cider vinegar
- 1/2 tsp. Salt
- 1/2 tsp. Pepper
Instructions
- Start out by mixing all the dressing ingredients and keep aside.
- Add 1 tbsp. of oil, 1/2 tsp. of garlic, 1/2 tsp. balsamic, pinch of salt to the kale and massage them.
- Pre-heat the oven to 420 and toss in the kale for 15-20 mins. Make sure they are not burnt. (vary based on oven – check at 10 mins mark to make sure they are not burning and then at 12 mins mark. If you think they are burning fast, take them out).
- Skip this step If using store bought croutons. Add 1/2 tsp. of oil, pinch of salt to the bread and slightly massage them and toss them in the oven for 10 mins.
- Take a bowl and toss in all the salad/dressing ingredients except kale.
- Take a salad bowl or plate, add the kale first and top off with the rest of the salad. Enjoy!
Notes
- If you don’t have kale, use this same recipe to make spinach salad. Spinach is also fully loaded with iron and is a great replacement.
- Some oven get very hot at 420, so its important that you check your kale at 10 mins mark and every 2 mins, so that you don’t end up with burnt kale.