This superfood kale salad is perfect to enjoy year-round and involves a not-overly-sweet maple vinaigrette that ties in all of the goodness.
Prep Time10 minutesmins
Cook Time5 minutesmins
Total Time15 minutesmins
Course: entree, Salad
Cuisine: American
Keyword: copycat recipes, salad, superfoods
Servings: 4side salads
Author: Kathryn
Ingredients
For the salad
1bunchbaby broccoli
1bunch kale (about 8 cups), massaged and torn into pieces*
⅔cupdried sour cherries
⅓cupassorted nuts, whatever you have on hand**
½lemon
For the vinaigrette
¼cupolive oil, high quality
2tablespoonpure maple syrup
2tablespoonapple cider vinegar
1teaspoonDijon mustard
1teaspoonzest from one lemon
½lemonsqueezed
salt and pepper, to taste
Instructions
In a small frying pan, toast nuts for about 5 minutes or until you can smell the nutty aroma. Shake pan constantly so they don't stick. This is when you know they're sufficiently toasted.
Get a large bowl of ice water ready. Set aside.
Place baby broccoli in small saucepan filled with salted, boiling water. Boil for 2 minutes. Take out of water and stick in ice water for a minute.
Place all vinaigrette ingredients except for olive oil in a bowl. Slowly whisk in olive oil until completely combined.
Using the kale and baby broccoli as your base, add in the cherries and nuts and toss with the dressing. Serve immediately.
Notes
*See notes in post on properly massaging kale**I used a combination of pine nuts, almonds, and walnuts in this one, but feel free to use whatever you have on hand!