“No-Fail Kale Salad...watch out Gusto 101! No need for parmesan with this vegan friendly option. ”
How to make it
Wash and de-stem 1-2 heads of kale (depending on where you buy - it should be abut 4-5 cups. Pat dry. Tear up into little pieces, or stack leaves in a bunch and chop.
In a large bowl, whisk together lemon, oil, jam, maple syrup, and seasoning.
Toss in kale. With your hands, massage the dressing into the leaves for 3-4 minutes, until well coated, and no dressing is left at the bottom of the bowl.
Top with dried cranberries.
Keep in fridge to let the dressing and the leaves marinate! This salad get’s better with time. You can keep for up to 5 days in air tight container.
Top with toasted pecans before serving.
Pro Tip - this salad can easily become a hearty meal! Try adding chopped roast chicken breast and apple to make this a go-to favourite to pack for a weekday lunch at the office!
What you’ll need
2 heads kale washed, dried, destemmed and chopped (~4 cups)
Dressing
3 Tbsp lemon juice
2 Tbsp olive oil
3 cloves minced garlic
1 tsp cranberry or strawberry jam
2 tsps maple syrup
1/4 tsp cayenne powder
1/4 tsp salt
1/4 tsp pepper
3 Tbsps nutritional yeast
Top it off
1/4 cup dried cranberries
1/4 cup toasted pecans
