Looking for a fresh, colorful and nutritious salad? This kale salad combines crunch, sweetness and freshness with juicy grapes, bright cherry tomatoes, tender peas and toasted pumpkin seeds. Rich in fiber, antioxidants and healthy fats, it's ideal as a side dish or light meal. A vegetarian recipe that even meat lovers will love!
4 cups of kale (kale), washed, stemmed and chopped
1 cup of red or green grapescut in two
1 cup of cherry tomatoescut in two
1 cup of peas (fresh or frozen, blanched)
1/4 cup of pumpkin seeds (pepitas)grilled or plain
1/4 cup of crumbled feta cheese (optional)
1 tbsp.extra virgin olive oil
1 tbsp. lemon juice or white balsamic vinegar
1 tsp. maple syrup (or honey)
Salt and pepper to taste
Massage kale In a large bowl, add a drizzle of olive oil and a pinch of salt to the kale leaves. Massage for 1-2 minutes to soften.
Add vegetables and fruit Add grapes, cherry tomatoes, peas and pumpkin seeds.
Prepare the vinaigrette Combine olive oil, lemon juice, maple syrup, salt and pepper in a small bowl.
Assemble Pour the vinaigrette over the salad, mix well, then add the feta cheese if desired.
Rest Let the salad stand for 5 to 10 minutes to allow the flavours to blend.
This kale salad is proof that health and indulgence can go hand in hand. Easy to prepare, customizable and full of flavor, it will quickly become a must-have in your kitchen. Whether for an express lunch, a picnic or an appetizer at a dinner party, it's sure to make a lasting impression. Bon appétit!
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Tenderer kale Massage is essential. It breaks down the kale's fibers to make it easier to digest.
Pumpkin seeds Dry-roast them in a pan for 3 to 4 minutes for a more pronounced taste.
Advance preparation To serve: massage and season the kale ahead of time. Add the other ingredients just before serving to retain the crunch.
Peas If frozen, place in boiling water for 2 minutes, then rinse in cold water.
Protein Add roasted chickpeas, quinoa or grilled chicken.
Dairy-free Feta cheese: replace with crumbled tofu or simply omit it.
Dried fruit Replace fresh grapes with dried cranberries or chopped figs.
Other seeds sunflower, hemp or roasted flax also work well.
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4 cups of kale (kale), washed, stemmed and chopped
1 cup of red or green grapescut in two
1 cup of cherry tomatoescut in two
1 cup of peas (fresh or frozen, blanched)
1/4 cup of pumpkin seeds (pepitas)grilled or plain
1/4 cup of crumbled feta cheese (optional)
1 tbsp.extra virgin olive oil
1 tbsp. lemon juice or white balsamic vinegar
1 tsp. maple syrup (or honey)
Salt and pepper to taste
Massage kale In a large bowl, add a drizzle of olive oil and a pinch of salt to the kale leaves. Massage for 1-2 minutes to soften.
Add vegetables and fruit Add grapes, cherry tomatoes, peas and pumpkin seeds.
Prepare the vinaigrette Combine olive oil, lemon juice, maple syrup, salt and pepper in a small bowl.
Assemble Pour the vinaigrette over the salad, mix well, then add the feta cheese if desired.
Rest Let the salad stand for 5 to 10 minutes to allow the flavours to blend.
