Sweet and Tangy Kale Salad
In the deli at our store, I get asked a lot about how to prepare kale. Although you can saute it or toss it into soups, it is wonderful in salads. It is a common misconception that it needs to be cooked before eating. But in reality, it is delicious marinated in a raw salad, thus retaining much of its nutrients. I have many recipes for raw kale salads, but one of my favorite lately is a Sweet and Tangy Kale Salad. It has a light citrusy orange dressing, fresh pineapple, sweet golden raisins, savory onions and crunchy macadamias. It is perfect for spring and summer because it is so light, and it keeps well, so it is a good thing to make ahead and keep on hand for lunches during the week.
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
In a small bowl, whisk together dressing ingredients until smooth.
In a large bowl, combine the pineapple, onion, raisins, macadamia nuts and kale. Pour dressing over salad and toss well, using your hands to massage the dressing into the kale to slightly wilt it. Let the salad sit for 15 minutes, then place on a serving platter and serve at room temperature.
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- Allergen Friendly
- Heart Healthy
- Side Dish