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
Ingredients
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 🙂
Nutrition
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