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–+ servings

Kale Salad

Catherine BarclayCatherine Barclay
A vibrant, fresh kale salad that balances earthy greens with bright, sweet, and tangy notes. Tender baby kale is tossed with crisp cubes of apple, chewy dried cranberries, and crunchy slivered almonds, then lifted with fragrant orange zest. A lively dressing of apple cider vinegar, Dijon and wholegrain mustard, and a touch of maple syrup ties everything together for a nourishing, flavour-forward bowl
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Course Main Course
Servings 4 servings

Ingredients
  

Salad

  • 175 grms baby kale
  • ½ cup dried cranberries
  • ½ cup almond slivers
  • ½ apple cubed
  • zest of one orange

Dressing

  • 1½ tsp apple cider vinegar
  • 1 tbsp dijon mustard
  • 1 tsp whole grain mustard
  • 1½ tsp maple syrup or date syrup

Instructions
 

  • Break Kale down into small pieces and place in a large salad bowl.
  • Sprinkle over the orange zest mixing it through.
  • Combine all dressing ingredients and mix with a fork. Add to the salad and gently stir through.
Keyword kale, plant-based, salad, vegan, vegaterian, wfpb
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