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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Trimmer Tuesday: Winter Kale Salad

January 5th, 2016 · No Comments · Brunch, Christmas, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Easter, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Holiday, leftovers, Lunch, Meatless Mondays, New Year's, North Fork, Side Dishes, Spring Recipes, Thanksgiving, Vegetarian, Winter Recipes

Photo by: chefbikeski

Photo by: chefbikeski

Every year I really enjoy holiday feasts and parties until I can no longer sit comfortably in my party clothes.

It is difficut to get back in line after the holidays because I have trained my tummy to be fed often and in larger portions than normal. As a result I go through a few days when I am starving until I resume my normal eating patterns.

This year I have decided not to suffer and am starting the year with meals that are high in fiber and protein.  With this winter kale salad I can turn a new leaf with a hearty salad of Tuscan Kale, nuts and a tangy vinaigrette for dinner.


3 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon grainy mustard
3/4 teaspoon organic raw agave syrup
Kosher salt
Freshly ground black pepper
1 bunch Calavo Nero kale, also known as Tuscan Kale or Black Kale
1 large apple of choice, cored and thinly sliced into strips
1/2 red onion, finely chopped
1/2 cup almond slivers

In a salad bowl, whisk together the oil, vinegar, mustard, agave syrup, 3/4 teaspoon salt, and 1/2 teaspoon pepper.

Remove the kale from the tougher stems.  Set aside the stems for a garden stock.  Next stack all the leaves together and roll them and slice very thinly, chiffonade-style.

Photo by: Perry Hill

Photo by: Perry Hill

Toss the kale, apple, onion, and pecans with the dressing. Season with salt and pepper to taste and serve before dinner or as a dinner entrée with lean protein like a chicken breast.


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