Massaged Kale Salad

The final Monday Post

I recently ran a poll on Instagram asking which day of the week you like to receive recipes - and Monday got zero votes! So, we are officially switching to Friday (including this Friday, don’t worry). This will give you time to either play with the recipe over the weekend or add ingredients to your shopping list for the following week.

I wanted to spotlight one of the GF recipes from my holiday menu post. This has been in heavy rotation this winter, primarily for the adults. However, my toddler truly does love kale. Side note: kale chips are a HUGE hit in this house. Just wash and tear up kale (remove the stems), toss with a little olive oil and salt and pop in a 350 oven until crispy, ~10 minutes.

Once again, this is a recipe you can riff on and incorporate your favorite ingredients, and keep it GF! For example, in the winter I love chopped roasted sweet potato, cauliflower or brussel sprouts, however in the spring I might change it up to zucchini or asparagus. You can add whatever grain, cheese, crunchy element, and dried or fresh fruit you want! Make it your own! You can follow my recipe below to the letter, or just use it as a guideline.

Massaged Kale Salad - Serves 2
1 bunch dino kale, washed, stems removed, and chopped (yes, you can use other types of kale)
1/4 cup pumpkin seeds/nut of your choice
1/4 cup chopped favorite dried fruit
1 apple, peeled (or not) and sliced into matchsticks
1/2 cup roasted chickpeas (or protein of choice, such as sliced chicken breast)
1/2 cup assorted roasted veggies (this is the big sheet pan of chopped cauliflower, sweet potato, etc. I have in the fridge from Sunday food prep. Easy to toss in!)
1/2 cup cooked quinoa/grain of choice
1/4 cup cheese of choice (parm, feta, pecorino) my personal fave is feta.
Other yummy GF toppings to consider: olives, artichokes, avocado, your favorite herb, aioli

THE Dressing
One of my best friends (who is GF!) taught me this dressing in college and I’ve never forgotten it. It’s DELICIOUS, and excellent on a hearty salad like this, something dainty like arugula, or even as a marinade.

3 Tablespoons olive oil
1.5 Tablespoons balsamic vinegar
1 grated garlic clove
1.5 teaspoons GF dijon mustard
2 teaspoons maple syrup
1 teaspoon Italian seasoning or Oregano
Salt and Pepper to taste

After 1 bunch kale is washed, chop into small pieces and massage in a large bowl with 1 Tablespoon olive oil and sprinkle of salt. The key with kale salads is to really get involved with the massage aspect. Really work the oil into the kale and squeeze between your fingers, feeling the fibers break down. This is what helps make it so palatable in its raw state (especially for kiddos!) Do this for a few minutes. Additionally, the color of the kale will begin to darken.

After the kale is thoroughly massaged, set aside to do your chopping. Prep your apple, and other items you plan to chop (olives, herbs, avocado, etc.) I love when the elements of this recipe are already waiting in the fridge for me, and it’s more of an assembly game (not unlike my GF Enchiladas). Add your seeds, cheese, fruit, grain, veggies, and chickpeas/protein. Dress, toss, and serve!

I am not exaggerating when I say my toddler begged me for bites of this salad, so give it a shot with your little one. Worst case scenario, you get to have it to yourself :) And don’t forget the kale chips!