Fall Harvest Kale Salad with Maple Vinaigrette

Broccolini may look like broccoli, but it is actually a hybrid of broccoli and Chinese broccoli. It is milder in taste than broccoli and can be eaten fresh, sautéed or steamed. 
4 cups kale, loosely chopped or torn
1 bunch broccolini, chopped
½ cup dried cherries or cranberries
Roasted walnuts or pecans (optional)

Maple Vinaigrette
¼ cup extra-virgin olive oil
¼ cup pure maple syrup
2 tablespoons apple cider vinegar
1 teaspoon finely grated lemon zest
2 tablespoons freshly squeezed lemon juice
¼ teaspoon kosher salt, or to taste
¼ teaspoon black pepper, or to taste

Combine the kale, broccolini, dried fruit and nuts (optional) in a large bowl. For the vinaigrette, whisk together olive oil, maple syrup, cider vinegar, lemon zest and lemon juice. Season dressing with salt and pepper; whisk until the dressing is well blended. Add vinaigrette to the salad, and toss well. Allow dressing to marinate approximately 15 minutes before serving to soften kale.  Makes 4 salads.

Salad nutrition information per serving: 65 calories, 1 gm fat, 0 mg chol, 38 mg sodium, 8 gm carbohydrate, 3 gm fiber, 4 gm protein  Vinaigrette nutritional information per 2 tablespoon serving: 163 calories, 12.7 gm fat (1.9 gm sat fat), 151 mg sodium, 13.6 gm carbohydrates, 12 gm sugar, 0 gm protein

Recipe available at: http://mommyshomecooking.com/copycat-chick-fil-a-superfood-salad/

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