This particular salad is a combination of all my favorite things – savory (kale), sweet (fruit & maple), and tangy acid (balsamic). It is great on its own as a lunch salad, or paired with something like brown rice or quinoa as an entrée.
Balsamic Kale Salad with Apple and Pear
Prep Time: 10 minutes
Cook Time: 0 minutes
Ingredients (4 servings)
2 small heads Italian or Dinosaur kale
1 large apple
1 large pear
1/4 cup dried cranberries
1/4 cup sunflower seeds
salt (to taste)
For the Dressing
2 tablespoons olive oil
1 tablespoon orange juice
1 tablespoon balsamic vinegar
1 tablespoon maple syrup
Rinse kale and tear the leaves from the stems. I prefer the flat Italian or Dinosaur kale for raw salads, but you can use any type you like. The curly kale is a bit heartier, and in my opinion is better suited for cooked applications.
Thinly slice the apple and pear, and add to a large salad bowl along with the sunflower seeds and dried cranberries.
In a small dish, whisk dressing ingredients together until well combined. Drizzle dressing over salad, and then toss until all dressing and mix-ins are well distributed.
Season to taste with kosher salt, serve, and enjoy!
It’s getting to be that time of year when I don’t want heavy, hot food as often, and instead prefer giant heaping bowls of refreshing salads and veggies.
This is a great salad to make for dinner, and pack up the leftovers for lunch the next day. Light, refreshing, and healthy!