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
 
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makes 2 large or 4 small salads
Author:
Recipe type: Main
Cuisine: Vegan
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
  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~

Kale Salad with Farro, Golden Raisins and Walnuts ~vegan~

A while back my sister-in-law sent me an email with the title Insane Salad Recipe, and boy she wasn’t kidding!  This salad really is insanely good!

Kale Salad with Farro, Golden Raisins and Walnuts ~vegan~

Typically I don’t make many recipes from Food & Wine magazine, but when I read who the contributing chef was, it all made sense!  The original recipe was created by Heidi Swanson…from one of my favorite blogs 101 cookbooks.  Her genius recipes always impress!

Kale Salad with Farro, Golden Raisins and Walnuts ~vegan~

 I didn’t do much to alter the original recipe except for replacing the honey with agave syrup, increasing the amounts of golden raisins and fresh squeezed lemon juice and adding chopped kale.  Leave it to me to add chopped kale to everything!  For a gluten-free version, substitute quinoa for farro.  Want a lower-carb version?  Omit the farro and add more kale!

Kale Salad with Farro, Golden Raisins and Walnuts ~vegan~

Kale salad with Farro, Golden Raisins and Walnuts
 
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Author:
Recipe type: Main
Cuisine: Vegan
Ingredients
  • 1¼ cups farro (uncooked)
  • sea salt
  • 4 large leaves kale, de-stemmed and finely chopped
  • 1 cup walnuts
  • 2½ cups pitted green olives, preferably Castelvetrano, chopped
  • 4 scallions, white and light green parts only, finely chopped
  • ⅓ cup chives, chopped
  • ½ cup golden raisins
  • ½ teaspoon crushed red pepper
  • ¼ cup extra-virgin olive oil
  • 1 lemon, juiced
  • 1 tablespoon agave or maple syrup
Instructions
  1. Preheat the oven to 375°.
  2. In a medium saucepan, combine the farro with 4 cups of water and ½ teaspoon of salt. Bring to a boil and simmer, partially covered, until the farro is tender, about 20 minutes. Drain the farro and spread it on a baking sheet to cool.
  3. Massage chopped kale with a drizzle of olive oil and set aside.
  4. Meanwhile, place the walnuts in a pie plate and toast for 5 to 7 minutes, until lightly golden and fragrant. Let cool, then coarsely chop.
  5. In a large bowl, combine the cooled farro, kale, walnuts, olives, scallions, chives, raisins, crushed red pepper, olive oil, lemon juice, agave syrup and season with sea salt as needed.
  6. Toss until well combined, serve at room temperature and enjoy!

 Kale Salad with Farro, Golden Raisins and Walnuts ~vegan~

Here’s a fun fact… 

Did you know that foods naturally rich in nitrates such as green leafy vegetables and beets reduce inflammation in the body?  When we chew green leafy vegetables, the bacteria in our mouths converts the nitrates into nitrites, which then are swallowed and combined with gastric juices in our stomaches.  From there, the nitrites turn to nitric oxide, which reduces total body inflammation.  The healing ability of food will forever amaze me!  Just another reason to eat your greens…and beets :)  (Digestive Wellness By Elizabeth Lipski, PH.D, CCN, CHN)

Kale Salad with Farro, Golden Raisins and Walnuts ~vegan~

Hold off on the red pepper flakes for a kid-friendly version!

Rebecca…If you’re reading, this recipe has you written all over it!  Hope you love it as much as I do :)