Are you looking for a quick, healthy, and incredibly delicious dinner recipe? Then look no further! This Erewhon Kale Salad recipe is inspired by the famous health food store's vibrant and flavorful salads, but made easily at home. It's packed with nutrients, bursting with fresh flavors, and surprisingly easy to make, even on a busy weeknight. This recipe is perfect for those seeking healthy meals, easy recipes, and quick dinner ideas, making it a staple in your homemade cooking repertoire.
Ingredients:
This recipe serves 2-3 people. You can easily double or triple it depending on your needs.
- 1 large bunch of kale, stems removed and chopped
- 1/2 cup dried cranberries
- 1/2 cup roasted pumpkin seeds (pepitas)
- 1/4 cup crumbled feta cheese (optional, for a vegetarian option omit)
- 1/2 avocado, diced
- 1/4 cup thinly sliced red onion
For the Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 small clove garlic, minced
- Salt and freshly ground black pepper to taste
Instructions:
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Massage the Kale: This crucial step tenderizes the kale, making it much more palatable. Place the chopped kale in a large bowl and massage it with your hands for 2-3 minutes, adding a pinch of salt. This helps break down the tough fibers.
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Prepare the Dressing: In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined.
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Combine Ingredients: Add the cranberries, pumpkin seeds, feta cheese (if using), avocado, and red onion to the massaged kale.
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Dress and Serve: Pour the dressing over the salad and toss gently to combine. Serve immediately or chill for later.
Tips for the Best Erewhon Kale Salad:
- Choose your kale wisely: Lacinato (dinosaur) kale holds up well in salads and has a slightly milder flavor than other varieties.
- Don't skip the massage: Massaging the kale is key to a delicious salad; it makes all the difference!
- Roast your own pumpkin seeds: For an extra layer of flavor, roast your own pumpkin seeds. Toss them with a little olive oil, salt, and pepper before roasting at 350°F (175°C) for about 10-12 minutes, or until golden brown.
- Get creative with add-ins: Feel free to customize your salad with other delicious ingredients like shredded carrots, chopped apples, toasted almonds, or dried apricots.
Variations:
- Vegan Option: Omit the feta cheese and use nutritional yeast for a cheesy flavor.
- Spicy Kick: Add a pinch of red pepper flakes to the dressing for a little heat.
- Protein Boost: Grilled chicken, chickpeas, or tofu make great additions to this salad.
Nutritional Information (per serving, approximate):
- Calories: Approximately 300-350
- Fat: 20-25g
- Protein: 5-7g
- Carbohydrates: 15-20g
- Fiber: 5-7g
This Erewhon Kale Salad recipe is a fantastic example of delicious dishes you can easily make at home. It’s a testament to how easy it is to create healthy and satisfying meals without compromising on flavor. Enjoy!