winter wilted kale salad

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

Winter Wilted Kale Salad with Dried Cranberries, Walnuts and a Dijon Vinaigrette ~vegan, gluten free~

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
makes 2 large or 4 small salads
Recipe type: Main
Cuisine: Vegan
  • 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
  1. 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.
  2. To make vinaigrette: Whisk all ingredients together, add sea salt and pepper to taste.
  3. Add dried cranberries and walnuts to wilted kale, drizzle with desired amount of vinaigrette and serve warm.
  4. ~you may have left over vinaigrette to use later for another salad~

Winter Wilted Kale Salad with Dried Cranberries, Walnuts and a Dijon Vinaigrette ~vegan, gluten free~

grilled romaine salad with dijon vinaigrette

Cut romaine hearts in half and place on a hot grill for a summertime twist on salad!

Lightly crisped and topped with garden ripe tomatoes, olives, salty cheese and a dijon vinaigrette creates a meal in itself!

Grilled Romaine Salad ~ A summertime twist on salad!

Romaine lettuce is thought of as one of the most nutrient dense varieties of lettuce around.  It is high in vitamin K, chlorophyll, vitamin A, vitamin C and folic acid.  Romaine lends a nice crunch to salads or can be added to soups and stews in place of other leafy greens.  Grilling it is my new favorite way to eat it!

Make sure lettuce is dry, placing freshly washed lettuce on the grill will result in a soggy mess!

Grilled Romaine Salad ~ A summertime twist on salad ~

grilled romaine salad
Dijon Vinaigrette recipe from "Food and Wine" magazine
Recipe type: Main
Cuisine: Vegetarian
Serves: 4
  • 4 romaine hearts, washed and dried
  • ¼ cup parmesan or asiago cheese (optional)
  • ½ cup large black olives
  • ½ cup cherry tomatoes, halved
  • For vinaigrette:
  • 1 tablespoon lemon juice
  • 1 teaspoon dijon mustard
  • 1 tablespoon white vinegar
  • 1 garlic clove, minced
  • ½ cup extra virgin olive oil
  • sea salt and pepper to taste
  1. Place romaine cut side down on a medium hot grill. Grill until lightly crisp and grill lines appear. Remove from heat.
  2. Meanwhile, whisk together vinaigrette ingredients slowly adding olive oil.
  3. Assemble salads with olives, tomatoes and cheese.
  4. Drizzle with vinaigrette and enjoy!

For a vegan version, omit cheese and add with any toppings desired such as nutritional yeast, avocados or sunflower seeds!

Grilled Romaine Salad ~ A summertime twist on salad ~

 Get in those grilling days while they last!!!