I love to cook, but sometimes you’re just not in the mood. Makes you wonder…does Bobby Flay go home after a long day of cooking and just heat up a microwave dinner when it’s time to eat? Wouldn’t blame the guy. But I’ve learned you never have to resort to microwave dinners if you can make sure there’s always ready-to-eat healthy food in the fridge. Enter the magnificent kale salad. You can make a huge batch and it’ll last for days..perfect for those moments when your tummy’s rumblin but you just don’t feel like making anything.
For this salad, you’ll need:
1 bunch lacinato kale, spine removed and chopped into ribbons
Handful dried cherries (optional)
1/4 cup pomegranate seeds
Handful pecans, raw or toasted
For the Balsamic Vinaigrette:
1/3 cup olive oil
1/4 cup balsamic vinegar
1 t dijon mustard
1 clove garlic, pressed
Himalayan sea salt and freshly ground pepper to taste
Whisk together all balsamic vinaigrette ingredients in a large bowl and set aside.
In the meantime, cut around the spine of the kale leaves and slice into thin ribbons. I like to wash the leaves in a large mixing bowl at this point several times to give it a more thorough wash. Then I’ll put it through a salad spinner to dry it out.
Place the kale in a large bowl and add 1-2 tablespoons of the vinaigrette. Massage the dressing into the kale leaves with your hands until all the pieces are covered. Use more dressing if desired. Add the dried cherries and pomegranate and give it a final toss. Allow to marinate for about 30 minutes in the fridge. Sprinkle with pecans when ready to eat.
Served with love,