Name: Winter Wilted Kale Salad
Prep time: 2 min
Cook time: 2 min
Total time: 4 min
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

The best recipe for Winter Wilted Kale Salad

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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 entrée 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

The best recipe for Winter Wilted Kale Salad

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Prep Time: 2

Cook Time: 2

Total Time: 4

Course: Main Course, Salad, Side Dish

Cuisine: American, Gluten Free, Vegan

Servings:

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 sauté for 1-2 minutes or until garlic is fragrant. Add kale and sauté 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 🙂

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Cristina Cavanaugh RD LDN

As a registered dietitian and a devoted mother, my passion lies in promoting health and wellness. With a Master's degree in Human Nutrition, I advocate for a realistic, balanced approach centered around whole foods and plant-based eating, aiming to empower individuals with small, impactful changes for long-lasting well-being instead of restrictive diets.

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