Balsamic Kale Salad with Apple and Pear.

I think it’s becoming obvious that I really like kale salads.  I’m actually not a huge fan of cooked kale or kale chips, but I do love me a raw salad. 

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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

by Emily Malone

Prep Time: 10 minutes

Cook Time: 0 minutes

Ingredients (4 servings)

    For the Salad
    • 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.

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    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.

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    Season to taste with kosher salt, serve, and enjoy!

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    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.

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    This is a great salad to make for dinner, and pack up the leftovers for lunch the next day.  Light, refreshing, and healthy!

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