Winter Wilted Kale Salad, Vegan and Gluten-Free

The best recipe for Winter Wilted Kale Salad
best recipe winter wilted kale salad vegan gluten free

Did you have a weekend full with sub-par food choices like me?  If so, restart yourself with this wonderful Winter Wilted Kale Salad!

We often think of detoxifying super foods as a summer thing…but, not kale!  Kale can be grown in almost any weather and is abundantly found in the winter months. Pumped full with chlorophyl, B vitamins, vitamin C and antioxidants to keep you energized and nourished all-year-long.  Adding kale to your weekly dietary intake is another way to regularly detoxify using a whole-foods approach.

This recipe was inspired by a dinner out with friends a few weeks ago.  I ordered it as a starter, but I wish I ordered a double portion as an entrĂ©e instead!  I can’t get enough kale these days!  Sweet dried cranberries off set the tangy Dijon vinaigrette and walnuts are added for crunch.  Serve slightly warmed on cold days like these!

winter wilted kale salad vegan gluten free recipe
best recipe winter wilted kale salad vegan gluten free

Winter Wilted Kale Salad

The best recipe for Winter Wilted Kale Salad
Prep Time: 2 minutes
Cook Time: 2 minutes
Total Time: 4 minutes
Course: Main Course, Salad, Side Dish
Cuisine: American, Gluten Free, Vegan
Servings: 4
Calories: 103kcal
Cost: $15

Ingredients

  • 1 bunch kale I used black kale, destemmed and cut into bite-sized pieces
  • 2 cloves garlic minced
  • a drizzle of extra virgin olive oil
  • dried cranberries
  • walnuts
  • For the vinaigrette:
  • 3 tablespoons extra virgin olive oil
  • ½ tablespoon dijon mustard
  • 2 tablespoons apple cider vinegar
  • sea salt and pepper to taste

Instructions

  • In a large frying pan heat olive oil, add garlic and sautĂ© for 1-2 minutes or until garlic is fragrant. Add kale and sautĂ© until just wilted, not fully cooked. Remove from heat.
  • To make vinaigrette: Whisk all ingredients together, add sea salt and pepper to taste.
  • Add dried cranberries and walnuts to wilted kale, drizzle with desired amount of vinaigrette and serve warm.
  • You may have left over vinaigrette to use later for another salad 🙂

Nutrition

Calories: 103kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 29mg | Potassium: 64mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 1425IU | Vitamin C: 14mg | Calcium: 41mg | Iron: 0.4mg
Tried this recipe?Let us know how it was!
Cristina Cavanaugh RD LDN
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