Provided to our sister publication Flava, courtesy of Leanne Thorne
Serves 4-6
Salad:
- 1 head of kale
- 1 cup strawberries, thinly sliced
- ¼ cup red onion, finely chopped
- ½ cup feta cheese, crumbled
- ½ cup unsalted almonds, chopped and toasted
Dressing:
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- 1 teaspoon mustard (Dijon or a grainy natural mustard)
- 1 teaspoon maple syrup or honey
- Pinch of salt and pepper
Wash kale and pat dry. Tear into small pieces by hand, removing the stalks and ribs. Transfer into a large salad bowl. If you’re using whole almonds, roughly chop and toast in the oven at 375 F for 5-7 minutes, or until golden brown.
Prepare the dressing by whisking together the olive oil, balsamic vinegar, mustard, maple syrup (or honey), and salt and pepper. You can prepare this in advance and store in the fridge (increasing the portions if you’d like dressing for the whole week), or as you’re preparing the rest of the salad.
To assemble the salad, toss the kale with your dressing; you may not need it all, so add in parts to avoid over dressing. If you find kale a bit bitter, tear it into even smaller pieces and dress it (without the other ingredients) 30 minutes to an hour before assembling and serving the salad; the dressing then has the chance to set in, removing the bitterness of the kale.
Top the salad with the red onion, strawberries and nuts. Crumble the portion of feta over top and season with some freshly ground pepper.
Leanne says: “This salad is easy, delicious and full of nutrients. This version is my twist on a similar one that’s typically made with spinach. I like doing it with kale, as it’s a heartier green that can be dressed but still maintain its crispness when you have leftovers – so there’s less waste and a lunch for the next day. Plus, I find kale to be a more affordable option here on island. The dressing complements the delicate flavors in the salad without masking them.”
