Kale Salad Recipe
For the vinaigrette- (Yields 1 pint)
1 1/2 T ground cumin
4 T yellow curry powder
1 C raw, unsalted cashews
1 tsp salt
1 1/2 T lime juice
zest of 1 lime
1/2 C coconut water
4 1/2 T white wine vinegar
2 1/2 T honey
2 T dijon mustard
1/2 C neutral oil (sunflower oil, avocado oil, grapeseed oil, e.g.)
In a high-powered blender (like a VitaMix), add all of your ingredients except the oil and blend until smooth. Once the mixture is smooth, with the blender on, gradually stream in the oil to create an emulsification. Hint: if you don't have a great blender, you can soak your cashews overnight in water. Just be sure to strain off all the water before blending. This will help you get a smooth consistency without spending a fortune on a Vitamix.
For the Salad- (Yields 4 servings)
2 bunches Lacinato Kale (aka Black Kale, Tuscan Kale, Dinosaur Kale)
1 T lemon juice
1 T olive oil
pinch chili flakes
1/4 C fresh cilantro leaves, whole
1 apple (a firm, sweet apple works well here, like a Fuji or Honeycrisp)
1 small Honeynut squash (this is a baby butternut squash-- can also use 1/2 butternut squash if you can only get the big ones!)
1/2 red onion
1 C Kitchfix Original Granola
Remove the stems from the kale and roughly chop it. Wash and spin dry the chopped kale. In a bowl, marinate the kale with the lemon juice, olive oil, salt, and chili flakes. Be sure to massage the mixture into the kale to help break down the tough leaves. Let marinate for at least 30 minutes.
While your kale is marinating, dice your squash. Toss the squash with a little olive oil, salt, and pepper, and roast at 350* until fork tender and beginning to caramelize. Let squash cool. Julienne your red onion. Dice your apple the same size as the squash cubes. Pick cilantro leaves and leave them whole.
In a large bowl, gently toss the marinated kale with the squash, apples, onion, and cilantro. Add a few tablespoons of curry vinaigrette and toss til well coated. Plate, and top with Kitchfix Original Granola.
Tip: To make this a more substantial meal, add a protein. Use lentils if you want to keep it vegan; pulled chicken works well for meat-eaters!