KALE SALAD

THEPLANTBASEDSCHOOL.COM

This vibrant and delicious kale salad is a mix of fresh veggies, a tangy mustard dressing, and plenty of add-ins you can choose from.

THEPLANTBASEDSCHOOL.COM

STEP 1: Chop kale leaves into bite-size pieces and add them to a large bowl. Discard the stems.

STEP 2: Add a pinch of salt and about a tablespoon of lemon juice, then pinch/massage the kale with your fingertips until you can feel it get softer (about 30 seconds).

STEP 3: Add in small apple pieces, chopped walnuts, and cranberries.

ADD PUMPKIN (sub butternut squash, kabocha squash, sweet potatoes, or carrots): peel and cut it into ¾ inch cubes, toss with olive oil, salt, and black pepper, and arrange on a baking sheet on a single layer. Bake in a preheated oven at 430°F or 220°C for 20 minutes or until fork tender.

ADD POMEGRANATE SEEDS (sub red bell pepper chopped into small dice).

FETA CHEESE (substitute diced avocado): only add crumbled feta or avocado before serving the salad after you have already tossed it with the dressing.

ADD DRESSING To a small jar, add olive oil, lemon juice, maple syrup, mustard, garlic powder, salt, and black pepper. Close the jar and shake well.

Drizzle half the dressing in the salad and toss well.

GET RECIPE, CLICK THE LINK BELOW

MORE EASY  RECIPES

Garlic & Oil Pasta

Pasta Arrabbiata

Chickpea Frittata

THEPLANTBASEDSCHOOL.COM