Kale is in season, and this Baby Kale Salad Recipe with Warm Fruity Vinaigrette, inspired by Gimme Some Oven, is sure to delight you with its flavorful blend of baby kale, nuts, and a warm, fruity vinaigrette dressing. Yummy!! (For an extra boost of fall flavor, toss in some roasted butternut squash and try using walnuts instead of almonds!)

BABY KALE SALAD WITH WARM FRUITY VINAIGRETTE

INGREDIENTS:

3 Tbsp. olive oil, divided
1 shallot, peeled and minced
2 – 3 cloves garlic, minced
1/4  to 1/2 cup dried cranberries or dried cherries (your choice)
2 Tbsp. red wine vinegar
2 teaspoons honey
juice and zest of half a lemon
1/8 tsp. each, salt and black pepper (or to taste)
8 – 10 ounces baby kale, washed and dried
1/4 cup sliced almonds (or chopped walnuts)
(Optional) 1/4 cup crumbled goat cheese (or blue cheese)
(Optional) 1 cup of cubed, roasted butternut squash

DIRECTIONS:

First, make the vinaigrette: heat 2 Tbsp. oil in a large saute pan over medium-high heat. Add the shallot and saute for 3 – 5 minutes or until tender. Add garlic and saute for 1 minute. Then add dried cranberries or dried cherries, red wine vinegar, honey and lemon juice and zest, and stir to combine. Season with salt and pepper.

In a large bowl, toss the kale with olive oil and an extra pinch of salt. Add in the cranberry or cherry/shallot mixture and nuts, and toss to combine.

Note: Serve topped with crumbled cheese, if desired. (Omit the cheese if eating dairy free.) If reducing sugar, only use 1/4 cup of cranberries or cherries in the dressing.

To have an in-depth conversation about how eating real food can improve your overall health and wellbeing, contact Pure Nutrition + Wellness at frontdesk@purenwell.com, or call us at 844-787-3935.

Be Well,

Donna Stephens, BCN, CNHP, LDHS
Kristin Stephens, MS, NTP