Gluten FreeLunch/DinnerRecipes

The “only time I will eat kale” Kale Salad

Can’t stop, won’t stop with this salad combo! I was visiting Matt in Dallas for Christmas and his sister, Andrea, threw this salad together and I could not get enough of it! The flavors go together so perfectly and there is just the right amount of crunch, sweetness, and tanginess.

So, you are probably wondering why I named this salad The “only time I will eat kale” Kale Salad. To answer your question, I am not a fan of kale! Not my thing, never has been. Every once in awhile I like it sautéed or cooked down super well in a soup or something, but typically, kale is no bueno for me. The taste is just too strong and it’s hard to chew. Not to mention, I personally don’t usually digest it well.

To make the kale a little bit more mild and easier on digestion, I love buying baby kale. If you aren’t a kale fan, try baby kale! I usually buy the Earthbound Farms brand at the grocery store.

Andrea made this salad with feta cheese and it was incredible, but I do not do too well with too much dairy so I used goat cheese… which is also easier on digestion. Equally as delicious!

Sometimes I leave this recipe as is, other days I will add a protein to make it a bit heartier. Usually leftover chicken or salmon. Hope you guys love this salad recipe as much as me!

xx

Calla

PS. you can find a tutorial for my homemade candied pecans on my Instagram! Super yummy + easy and much healthier than store bought.

The “only time I will eat kale” Kale Salad

Course: Main Course, Salad
Keyword: dinner, easy meals, gluten free, kale salad, lunch, salad, vegetarian
Servings: 1

Ingredients

For the salad

  • 1 cup spinach
  • 1 cup baby kale
  • 1/2 apple (diced)
  • 1/2 avocado (diced)
  • cilantro to taste
  • 1/4 block goat cheese
  • candied pecans (check out my Instagram for homemade recipe)

For the honey balsamic dressing*

  • 3 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 2 tbsp dijon mustard
  • 1 heaping tbsp honey
  • sea salt to taste

Instructions

  • Add all ingredients to a large bowl. Add dressing and mix well.

Notes

*makes enough for 3-4 salads
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