Golden Summer Kale Salad

Golden Summer Kale Salad

For a great, light meal on a warm summer evening, this potent and simple Kale salad and watermelon dressing is the perfect combination of sweet and savory!

Salad Ingredients:

-1 Bunch (approx. 14 oz.) of Kale
-6 brussel sprouts
-1 medium-sized carrot
-1 cup walnuts
-1 cup golden raisins
-1 yellow or orange pepper
-6 tablespoons Olive oil
– Salt
-1 tablespoon Dried parsley

Salad Directions:

It’s a pretty straight-forward salad, but you’ll want to get started on the brussel sprouts first. Pre-heat the oven to 400 degrees, first. Then slice of the ends of the brussel sprouts, then slice them into halves. Toss them in about 3 tablespoons of olive oil with the dried parsley and a pinch of salt added. When they are well-coated, lay them flat-side down on a baking tray, and put them into the oven for about 30 minutes, checking and moving them at about 15 minutes in.

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Next is just a matter of preparing the contents of the salad. After washing and de-stemming the kale, thinly slice it and place it in your salad bowl. Toss the kale in 3 tablespoons of olive oil and massage for a minute or so to loosen it up.
Now, go ahead and dice your pepper, the carrot (I like to use long, thin cuts on the carrot), and the golden raisins. If you have walnuts, you might like to chop them down to size before adding them to the salad.

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When the brussel sprouts are quite dark on the bottom and a little gold and soft on the sides and top, you can go ahead and take them out and let them cool briefly.

Dressing Ingredients:
-1/4 medium watermelon
-1/4 cup basil
-1 tablespoon Apple cider vinegar
-1/4 tsp. Dijon mustard
-5 tablespoons Olive oil

Dressing Directions:

To make this sweet and tart dressing, start with taking ΒΌ or so of a watermelon into a household blender. First remove the rind and as many seeds as you can (or use a seedless variety) and blend to a liquid. Strain the pulp out of the mixture using a strainer or cheese cloth until you are left with about one cup of liquid. Set to boil in a small sauce-pan over medium heat for 8-10 minutes. Remove from heat when it has reduced to about 2 tablespoons. Set aside in blender to cool.
To finish, simply add the basil, vinegar, and mustard to the watermelon and blend while slowly adding in the olive oil.

By now, the brussel sprouts should be cooled somewhat, and you can add them to the salad, next add the dressing and toss.

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Enjoy with a crisp lager or lemonade!

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