Kale & Spinach Salad with Zoodled Apples and Carrots



Kale Salad




Love salad but get stuck in a rut of the same old veggies, same old dressing, same texture and flavors? As much as I love my salad go-tos, sometimes I just need something with a little zing – a little pep to get me excited about eating muh veggies. I made this salad on a whim on Labor Day evening when I realized the long weekend was long gone and I still had lots to do – laundry, cleaning, food prepping, and watching Big Brother (#guiltypleasure). It was unlike me not to have planned dinner but it really snuck up on me so I grabbed the freshest vegetables I had in the fridge, waved my magic wand and POOF! A “make again” meal that was quick, easy, and melts in your mouth!

This salad could be brought to a football party for a delicious healthy option. The different textures and vibrant colors make it super sexy. You are what you eat, right?!



IMG_1005




INGREDS
Salad
+ 1 (big) bunch of curly kale
+ 1-2 handfuls of baby spinach
+ 2 carrots (I used one purple and one yellow carrot)
+ 1 apple
+ 1/3-1/2 cup dried cranberries (can use dried cherries, currants, etc.)
+ 1/4-1/2 cup feta cheese
+ 1/4 cup raw sprouted pumpkin seeds (pine nuts, sliced almonds work well too)

Dressing
+ Juice of 1 whole lemon
+ 1 tablespoon olive oil
+ 1 teaspoon honey
+ Pinch of salt
+ Fresh ground pepper

DIRECTIONS
+ Combine all dressing ingredients in a small mason or jelly jar. Shake to combine and set aside in fridge.
+ Remove kale leaves from stems and place in the bowl of a food processor. Pulse until you get small pieces. Transfer to a medium bowl.
+ Place 1/2 handfuls of baby spinach into the bowl of the food processor and pulse until you get small pieces. Transfer to the medium bowl.
+ Using a Spiralizer, ‘zoodle’ the carrots and apple via desired blade. Add to the kale/spinach bowl and use a knife and fork to cut through the salad so the zoodled ingredients are cut short and can fit on a fork when you’re ready to eat.
+ Add dried cranberries, feta, and pumpkin seeds and mix.
+ Shake the dressing again (because ingredients settle) and drizzle over the salad. Mix well.
+ Share with a loved one or eat it all to your face!
+ This can be stored in a container for leftovers but is best if eaten immediately because of the dressing.


Kale



Leave a Reply

Your email address will not be published. Required fields are marked *