Rachel Steenland is a vegan blogger and recipe developer who is on a mission to shake up the world through the power of plants, by sharing tasty and easy 100% plant-based recipes to resources to help you live a vegan lifestyle. In this article, she shares her recipe for Kale Salad.
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Kale Salad Sensation
This ‘Kale Salad’ is a vibrant showcase of nature’s finest ingredients, featuring the robust earthiness of kale, the crispness of the apple, the bursting juiciness of blood oranges, and the jewel-like allure of pomegranate arils. This salad is a celebration of freshness, with a tantalizing interplay of tartness and sweetness that dances on your taste buds. Join us in this culinary journey as we guide you through crafting a salad that’s as visually stunning as it is delectable.
Looks, Texture, and Flavor!
Ingredients You’ll Need
- Curly or dino kale
- Blood oranges
- Apple
- Pomegranate
- Olive oil
- Red wine vinegar
- Garlic
- Salt and ground pepper
How To Make This Kale Salad
Step 1: Prepare the Kale and Infuse with Dressing
Make the kale salad dressing by whisking together dressing ingredients (olive oil, red wine vinegar, garlic, salt, and pepper) in a small bowl or place in a mason jar, seal, and shake to combine.
Place roughly chopped kale into a large bowl, and drizzle half of the salad dressing over the kale. Massage the leaves between your fingers until they are slightly wilted, about 2-3 minutes. Be careful not to overwork the kale because you’ll go past tender and end up making it mushy.
Step 2: Add Orchard Fruits and Finish the Salad
Add the apple and blood orange slices, pomegranate arils, and the remaining salad dressing. Toss to mix the ingredients.
Transfer the salad to a serving bowl and serve immediately. Enjoy!
Kale Salad – Recipe Card
Kale Salad
Ingredients
- 6 cups curly or dino kale - 1 large bunch, woody stems removed and roughly chopped leaving some big leafy pieces
- 2 blood oranges - thinly sliced
- 1 apple - thinly sliced (we prefer Fuji)
- 1 pomegranate - arils removed
Dressing
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 clove garlic - minced
- Salt and freshly ground pepper - to taste
Instructions
- Make the kale salad dressing by whisking together dressing ingredients in a small bowl (or place in a mason jar, seal and shake to combine).
- Place roughly chopped kale into a large bowl, and drizzle half of the salad dressing over the kale. Massage the leaves between your fingers until they are slightly wilted, about 2-3 minutes. Be careful not to overwork the kale because you'll go past tender and end up making it mushy.
- Add the apple and blood orange slices, pomegranate arils, and remaining salad dressing. Toss to mix the ingredients.
- Transfer the salad to a serving bowl and serve immediately. Enjoy!
Notes
- If you'd prefer not to use curly or dino kale, you can use baby kale. Baby kale is more tender and does not require massaging. So if you use baby kale, make sure you skip that step!
- If you'd like to prepare this salad ahead of time, we recommend preparing the dressing, slicing the blood oranges, and removing the seeds from the pomegranate. Set aside until it's time to prepare the salad. A few minutes before serving the kale salad, massage the kale, slice the apple, and finish making the salad.
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More Vegan Recipes You Might Like
If you enjoyed this Kale Salad recipe, you might also like this Vegan Battered Tofu ‘Fish’ by the same author. Click here for the recipe.
Recipe & Photography by Rachel Steenland.
Connect with Rachel on instagram (@thegardenparty.official) and find more delicious recipes on thegardenparty.com.
