Aside from alternately swooning and jumping for pleasure at the spring collections’ (unreal) non-stop arrivals, our energy is starting to flag. We are completely over the deep freeze, exhausted from dragging ourselves to the gym in the dark, and even tired of the usually divine soups and stews that make up winter. This super salad is brimming with nutrients, enough to lend a hit of energy and bring us right back to life – just in time to try all of the new clothes.
2 tablespoons extra virgin olive oil
1 ½ tablespoons apple cider vinegar
1 tablespoon aged balsamic vinegar
1 teaspoon pure maple syrup, or to taste
1 teaspoon Dijon mustard
1 garlic clove, minced
Sea salt and freshly ground black pepper, to taste
8-10 cups de-stemmed and shredded Lacinato kale (also known as black kale)
1 pear, thinly sliced and chopped
1 apple thinly sliced and chopped
1/2 cup pomegranate arils
1/4 cup pepita seeds
3-4 tbsp large flake coconut
¼ cup chopped walnuts (optional)
Feta cheese, crumbled (optional)
Cooked and cooled quinoa (optional)
In a container with a tight fitting lid, shake together dressing ingredients. Adjust to taste if desired.
Wash and dry kale. Remove all stems from the kale leaves and finely shred. Place into large salad bowl and toss in dressing until evenly coated (kale will reduce in volume). Add desired toppings and gently mix again. Serve immediately. Grilled chicken, fish of lamb are all delicious accompaniments.