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Superfood Crunch Salad with Homemade Balsamic Apple Vinaigrette

Superfood Crunch Salad with Homemade Balsamic Apple Vinaigrette

Superfood Crunch Salad with Homemade Balsamic Apple Vinaigrette is :

caveman , gluten free , dairy free , lacto ovo vegetarian , primal , vegan

By
Prep Time: 30 minutes
Cook time: 0 minutes
Total time: 30 minutes
Yield: 3 Servings
Tags: Vegan
Health Score: 60 %

Ingredients:

1 tablespoon

apple cider vinegar
1 tablespoon

balsamic vinegar
3 servings

black pepper
1 teaspoons

black sesame seeds
3 servings

cinnamon
1 teaspoon

dijon mustard
2 tablespoons

extra virgin olive oil
1/4 teaspoon

fine grain sea salt
3 tbsp

flake coconut
1

garlic clove
1 tbsp

hemp hearts
8 cups

lacinato kale
1 teaspoon

maple syrup
1

pear
1/2 cup

pomegranate arils
1/4 cup

seeds

Instructions:

  1. In a medium bowl, whisk together the dressing ingredients. Adjust to taste if desired.

  2. Remove all of the stems from the kale leaves and compost the stems (or if you are hard core you can save them for smoothies). Finely chop the kale leaves into tiny "shredded" pieces. The smaller the more tender the leaves will feel. Wash and spin dry.

  3. Place kale into a large salad bowl. You should have about 8-10 cups of kale for this salad.Toss the kale in all of the dressing until everything is coated nicely. The kale will reduce in volume substantially.

  4. Add the toppings (as much as you want - I recommend lots!), sprinkle with cinnamon, and serve immediately. Or let the dressing marinate the kale for a half hour or so. This salad is best served fresh, but it will keep chilled in the fridge for a day. if you don't think you will eat that quickly, I recommend making a half batch at a time or simply store the kale and dressing separately until ready to mix and consume.

Wine Pairing :

  • chardonnay
  • gruener veltliner
  • sauvignon blanc

Chardonnay, Gruener Veltliner, and Sauvignon Blanc are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings.