Sweet Honey Ginger Kale Salad
Yields One Serving with Dressing to Spare
This salad perfectly combines sweet fruits with fresh greens, so it's perfect to usher in spring.
Spring means lighter foods and brighter flavors.
Incorporating more greens is a sure way to get you feeling light and ready to bare your limbs in the coming months. Because spring IS coming.
Oh, and I love this dressing and making a big batch to keep in your fridge isn't a bad idea at all; it's acidic and slightly sweet which balances out any bitterness in leafy greens.
1 tbsp raw unfiltered honey
2 tbsp apple cider vinegar
1 tbsp olive oil
2 tbsp water
2 tbsp lime juice
½ inch piece of fresh ginger
1 garlic clove
Place all ingredients in food processor and process until well blended (or use an immersion blender).
4 stalks organic kale, stalks removed and leaves chopped
¼ cup raw, unsalted cashews, chopped
8 red seedless grapes, quartered
¼ red onion, thinly sliced
4 dried apricots, chopped
4 tbsp quinoa (1/4 cup prepared)
- Place dry quinoa and ¼ cup water in a sauce pan. Bring water to a boil, reduce heat, and simmer until water is absorbed and quinoa is fluffy.
- Combine all salad ingredients and top with dressing.