How to make the best tasting kale salad of all times. No more bitterness or unchewable green leefs!
To be honest, I never really liked the taste of kale in any variation. I didn’t enjoy it in smoothies, nor in salads. From time to time I would just make it for myself, believing that it would be good for me due to its many health benefits.
But who wants to eat food which you don’t even like, just for its health benefits. For me that’s going one step too far: So I decided that I absolutely had to find a recipe which would be awesome in taste and also good for my body at the same time.
A few weeks ago I was invited at my boyfriend Brian’s home and his mom made this amazing kale salad. Of course I had to ask her how she did it, as that bad bitter taste, which I do not like at all, had disappeared completely.
So she gave me this tip of steaming the kale for just a few seconds, and it will take on a beautiful dark green colour as well, as a sweet and nice flavour.
So the following Monday I went to our veggie-garden, picked some fresh kale and decided to create a fall inspired recipe, which would taste amazing and be healthy at the same time – and it was incredibly good!!!
Even Brian, who tends to hate green vegetables of all types, loved it.
This salad is an absolute vitamin bomb. Kale is one of the most nutrient dense food on the planet. It is full of Vitamin A, K, C and B6, manganese, calcium, copper, potassium and magnesium and is a wonderful source of iron too. It is super high in antioxidants like quercetin and kaempferol and apparently it contains many cancer-fighting substances.
Pomegranates are rich in fiber, vitamins and minerals and have shown to reduce inflammation .
Butternut squash prevents high blood pressure, keeps your bones strong, protects your skin, improves your immune function and reduces inflammation the same way as pomegranate does.
I’m so happy I finally found a kale recipe which I can really enjoy and hope you will too!
Have a great week!
Love and light to you all!
The Best Kale Salad (2 servings)
- a big bunch of Kale
- 1/2 of a Butternut Squash
- 1/2 of the seeds of a Pomegranate
- 2 Tbsp Extra Virgin Olive Oil
- 2 Tbsp Apple Cider Vinegar
- 1 Tbsp Maple Syrup
- Salt and Pepper to taste
- Balsamic cream
- (optional) Salad Seeds
Start by peeling your butternut squash. Cut it in half and deseed it. You can actually use the seeds for making your own toasted pumpkin seeds. Afterwards take one half of the squash and cut it into thin slices. I love to use the other half in a soup later that week.
Line a baking tin with baking paper and assemble your slices on it. Dripple some olive oil over it and season with herbal sea salt and pepper.
Roast them in the oven on 200°C for about 20 minutes or until golden brown.
Whilst your squash is in the oven, roasting away, de-stem your kale, cut or rip it into bite sice pieces and wash it under warm water. Afterwards put the kale in your steamer ( I like using a simple top part for your pot) and leave it in there for just a couple of seconds, until you notice a change of colour and the kale shrinking a little. Rinse it with cold water and spin it carefully in a salad spinner, so you get rid of excess water.
Place your kale into a bowl and pour your already prepared dressing of olive oil, apple cider vinegar, maple syrup, salt and pepper over the greens.
Assemble your kale salad on a plate and top it with the roasted pumpkin, pomegranate seeds and some balsamic cream (which really gives it that little something special). If you wanted, you could also ad a toasted salad seed mixture of pumpkin and sunflower seeds.
And then it’s time to enjoy it!
Let me know if you tried it!