You’ve probably heard that kale is among the world’s healthiest vegetables, but getting your teenager to eat this superfood is another matter altogether. Fortunately for you, the popular Cleveland-area restaurant Sweet Melissa comes to the rescue with this delicious Harvest Kale Salad.
Harvest Kale Salad is an easy, fun, and delicious way to add kale to your diet, and who doesn’t love salad? With all sorts of delicious toppings and a Maple Soy Vinaigrette, this meal is a perfect addition to your dinner lineup. Add a side of soup and a loaf of crusty bread, and you have the perfect late fall or early winter (brrr, it’s cold) meal.
For the Salad
- 2 bunches cleaned and trimmed baby kale. You can now buy baby kale at many grocery stories, including Whole Foods. The good news is it’s often trimmed and washed already.
- 1 cup finely shredded red cabbage (a food processor is an easy way to shred the cabbage)
- 2 Tbsp pecans
- 1 honey crisp apple thinly sliced
- 1/4 cup crumbled bleu cheese
- 1/2 cup chopped blanched green beans (To blanche beans, drop them in boiling water for a couple minutes, remove and run under cold water. Let dry before adding to salad.)
For the Maple Soy Vinaigrette
- 1/2 cup olive oil
- 1/4 cup soy sauce
- 1/4 cup maple syrup
- 2 Tbsp balsamic vinegar
- 2 Tbsp honey
- 2 Tbsp dijon mustard
- 1 clove garlic finely chopped
- Pinch salt and pepper
1. In a ball jar, combine the ingredients for the Maple Soy Vinaigrette (see ingredients above). Shake to mix thoroughly and set aside.
2. Toss ingredients for the salad (see above).
3. Combine with 4 oz of Maple Soy Vinaigrette and toss some more. Be sure to coat the salad ingredients evenly.
This recipe is courtesy of Cleveland’s popular Sweet Melissa restaurant. Sweet Melissa has locations in Shaker Heights/University Heights and Rocky River.