This purple kale salad is colorful, delicious and a super fun way to eat a Super-Food. See, what I did there?!! This is probably why my kids ignore me when I drop them at school. However, they will, and have eaten this scrumptious salad without a fuss. I usually pair it with a simple pasta dish like my Dandelion Greens Pesto Linguini. They like putting the salad on top of the pasta and eating it.
Do you like salads? I love them. My husband? Meh! Not so much. At least before. I have converted him. Not fully, mind you. But, enough. He absolutely loved this salad though. Did not have to coax him or anything.
Purple Kale Salad
The purple kale salad is a bowl full of healthy ingredients like micro greens, alfalfa sprouts, carrot and broccoli stem slivers, crunchy bean sprouts with a delightfully simple vinaigrette. Kale, which is becoming a superfood star, contains fiber, antioxidants, calcium, and vitamin K. The sprouts have high levels of vitamin B, vitamin C, vitamin D, vitamin E and a variety of proteins and other important minerals.
To know more about the health benefits of kale and sprouts, read the following articles.
You are going, whoa! Yup, I kid you not. This is a power packed salad which leaves you satisfied and craving more. I like having a big bowl of this for lunch, happily munching away. My daughter eats it just for the color. She says, “Mom, that’s so pretty.”
They are such party pleasers. And stunning on the table. I made this for a group of friends as part of dinner one evening. Several of them made a meal of just this salad. It’s also a great option for a low-carb dinner or lunch.
A colorful, delicious salad with the goodness of kale, sprouts and broccoli-carrot slaw. Dressed in a delectable and easy pomegranate vinaigrette.
- 1 Tablespoon Pomegranate Molasses
- 3 Tablespoon Extra Virgin Olive Oil
- 1 Tablespoon White Wine Vinegar
- 1/4 teaspoon Kosher Salt
- 1/4 teaspoon Freshly ground Black Pepper
- 170 grams Purple Kale approx 1 medium head of kale
- 50 grams Alfalfa sprouts approx 1/2 Cup
- 50 grams Broccoli Stem approx 1/2 Cup
- 50 grams Carrot approx 1/2 Cup
- 50 grams Mixed Micro Greens approx 1/2 Cup
Shake all ingredients in a tightly-lidded container OR drizzle in the olive oil as you whisk together in a small bowl.
Use a mandoline slicer and julienne the broccoli stem and carrot.
Wash the Purple Kale and Micro Greens. Tear the kale by hand. Plunge them both in an ice water bath for 5 minutes to crisp them up. Drain. Using a salad spinner or paper towels, dry them thoroughly.
Combine all the ingredients in a bog bowl. Toss with the Vinaigrette.
- You get mixed micro greens box at the grocery store which is usually a mix of pea shoots, cilantro, garnet amaranth, green daikon or radishes.
- I like this Mandoline Slicer