Kale; that hardy salad green that is oh so trendy, we know it’s loaded with antioxidants and really healthy, but if not done right the bouncy, hardy greens can be rather unappetizing!

The trick I have found, is to dress up the kale with a tangy dressing, and really give it a good massage to evenly distribute the dressing. My favorite type of kale to use is a combination of the Curly and Lancino Kale, these hardy leaves hold up well when dressed and taste quite delicious once they are marinated, perfect for your holiday take along dishes!

The kale provides a delicious base for a variety of toppings; my favorite winter addition is  a medley of beautiful, jewel like roasted root vegetables, finished with lightly toasted seeds and cranberries, and perhaps a little crumbled feta, perfection!

I hope you enjoy this crowd pleaser recipe, it is gorgeous languishing on a large platter, or plated individually with some chicken or salmon added.

Enjoy!

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Roasted Root Vegetable Salad with Cranberry Ginger Dressing

  • Author: Carol Green
  • Prep Time: 0 minutes
  • Cook Time: 0 minutes
  • Total Time: 0 hours
  • Yield: 8

Ingredients

Salad Ingredients:

  • 3 cups Beets, Red & Yellow, cubed
  • 1 1/2 cups Parsnips, julienne cut
  • 1 cup Carrots, julienne cut
  • 2 1/2 cups Sweet Potato, cubed
  • 1 cup Roasted Red Onion
  • 12 oz fresh kale (preferably Tuscan, and young leaves)
  • 1/2 cup dried cranberries
  • 1/2 cup Roasted Pumpkin & Sunflower Seeds

Dressing Ingredients:

  • 12 oz fresh or frozen Cranberries
  • 1 cup water
  • 1/4 cup Raw Sugar
  • 1 tablespoon Raw Honey
  • 1 1/2 package Stevia – to taste
  • 1 cup Balsamic Vinegar
  • 1/4 cup Raw Apple Cider Vinegar
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon fresh Lemon juice
  • 1 1/2 cups Olive Oil
  • 1 teaspoon Savory Spice Store Catanzaro seasoning
  • 1/2 teaspoon Salt

Instructions

Dressing Directions:

  • In a small sauce pan, place fresh cranberries, water and sugar over medium heat. Let it come to a boil and once the first cranberry pops, simmer for about 5 minutes until all the cranberries pop open, set aside to cool.
  • Place the cranberries in a blender, add the vinegars, mustard, lemon juice, oil, seasoning and salt and blend until smooth.
  • Add Stevia to taste and adjust seasoning if necessary.

 

Salad Directions:

  • To roast the vegetables: cut into even size cubes about 1”. Place in separate roasting pans, coat with a small amount of coconut oil, season with salt and roast at high heat, 450F for 30 to 40 minutes, stirring every 10 minutes or so.
  • Trim kale by removing stems/stalks and shredding into strips.
  • Toss in a bowl with the dressing, working it through with your hands.
  • Layer on a platter with the kale topped with the roasted vegetables and finishing with the feta, dried cranberries and seeds.
  •  Reserve remaining dressing until ready to serve.

Sweet and salty, with just the right amount of heat! Perfect with Asian Pear Chicken Salad.

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Tangy Wasabi Buttermilk Dressing

  • Author: Carol Green
  • Prep Time: 10 hours
  • Cook Time: 0 minutes
  • Total Time: 10 hours
  • Yield: 12

Ingredients

  • 1/2 Cup Buttermilk
  • 1/2 Cup Avocado Mayonnaise
  • 1 tsp. Wasabi powder, to taste
  • 1/4 Cup Rice Vinegar
  • 1 Tbsp. Tamari Sauce
  • 2 Tbsp. Lemon Juice
  • 1 Tbsp. Honey
  • 1 Tbsp. Chopped Parsley

Instructions

Place all ingredients in a bowl and whisk to combine.

Keeps in the fridge up to five days.

Nutrition

  • Serving Size: 2 Tbsp

This versatile dressing is a key component to the ‘Bountiful Bowls’‘ recipe!

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Cranberry Ginger Vinaigrette

  • Author: Carol Green
  • Prep Time: 10 hours
  • Cook Time: 0 minutes
  • Total Time: 10 hours
  • Yield: 8

Ingredients

  • 1/2 Cup Coconut or Apple Cider Vinegar
  • 1/2 Cup Olive Oil
  • 1/4 Cup Fresh Lemon Juice
  • 1/2 Cup Dried Cranberries
  • 1 Tbsp. Grated Ginger
  • 1 Tbsp. Dijon Mustard
  • 1/2 tsp. Toasted Sesame Oil

Instructions

  • Place all the ingredients in a high speed blender and blend until smooth.

 

Notes

This sweet and tangy dressing pairs well with Kale salad

wms2

Crisp, sweet watermelon paired with  cool, crunchy cucumber and finished off with a tangy lime mint vinaigrette create the perfect summer salad as a side dish or a main event.

I created this dish to take along to a summer get together yesterday, and it was the perfect take along dish, the watermelon marinated a little in the dressing, sweetening it up and balancing the flavors.

Choose hearty curly leaf or lacino kale as the perfect foil for this salad, this type of kale holds up well to a little marinating.

Watermelon radish, finely julienned adds a little bite to balance the sweet watermelon, and lastly, creamy feta, the perfect finishing touch.

Limes are one of my favorite ingredients to use in a dressing, for this recipe I used the juice, zest, and for an added depth of flavor a drop of lime essential oil.

I hope you enjoy this super flavorful summer salad!

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Watermelon, Kale & Cucumber Salad with Lime Mint Vinaigrette

  • Author: Carol Green
  • Prep Time: 15 hours
  • Cook Time: 0 minutes
  • Total Time: 15 hours
  • Yield: 8

Ingredients

For the salad:

  • 2 Cups Watermelon, 3/4
  • 2 Cups English Cucumbers, 1/2
  • 4 Cups Kale, finely shredded
  • 1/2 Cup Watermelon Radish, julienne cut
  • 1/2 Cup Feta Cheese, crumbled

For the dressing:

  • 1/4 Cup Lime Juice, freshly squeezed
  • 2 Tsp Lime Zest
  • 2 Tsp Fresh Mint, finely chopped
  • 1/2 Cup Coconut Vinegar
  • 1/2 Cup Olive Oil
  • 1 Tbsp Honey
  • 2 Tsp Tamari Sauce
  • 1 Drop Lime Essential Oil

Instructions

Prepare the dressing:

  • Whisk together all ingredients except for the oil.
  • Add the oil in a slow steady stream while whisking, to emulsify.
  • Taste, and adjust seasonings accordingly.

Assemble the salad:

  • Toss together all ingredient, except for the feta cheese.
  • Allow to marinade at least half an hour, or up to two hours.
  • Sprinkle feta on top and serve.