It can be pretty easy to forget all about salads this time of year. It’s cold outside, produce isn’t as readily available, and the crunch of a salad isn’t always what we are craving. During these months, I like to reach for heartier greens like kale for my salads and add in seasonal ingredients. This simple kale salad makes a delicious side dish, base for a meal, or addition to a holiday table. For special occasions I splurge for the pine nuts in the recipe, but since they can be expensive feel free to use almonds, walnuts, pecans, or pumpkin seeds instead.
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Shredded Kale and Plum Salad
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- 1 lb. dinosaur kale, sliced very thinly or shredded
- 2 tbsp. olive oil
- 1.5 tbsp. lemon juice
- 1 tbsp. honey
- 1 tbsp. Dijon mustard
- Salt and pepper
- 2 U plums, sliced thinly (or apples, pears, persimmons, etc.)
- 1/4 cup dried cranberries (or cherries)
- 2 tbsp. pine nuts
Whisk together the olive oil, lemon juice, honey, mustard, salt, and pepper. Add to kale and massage the kale with your fingers until it begins to soften. This takes about 3 minutes.
Add the remaining ingredients and toss together.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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