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Red and green are a powerful combination, both visually and nutritionally.
Here I’m combining the best of a panoply of red ingredients – radishes, colored carrots, cranberries, beets! – with the nutritional powerhouses kale and Brussels sprouts, for a perfectly colorful chopped salad that looks good and is good for you. Chopping the ingredients into a similar-sized dice makes it easy to eat.
It was the hit of our Christmas dinner plate, but of course is suitable for any day you want to eat it.
‘Tis the season!
Recipe: Vegan Christmas Kale Chopped Salad
Summary: Supremely colorful and healthy, this chopped Kale salad is perfect for a red-and-green Christmas or anytime! Make it ahead and let the kale soften.
Ingredients
1 (8-ounce) container Cut ‘N Clean Greens SuperKALE Rainbow Kale Salad- 7 Brussels sprouts
- 6 red radishes
- 3 colored carrots (I used 1 red, 1 white and 1 purple)
- 1 blood orange, peeled (optional)
- 2 (3-ounce) bags Melissa’s Sweetened Dried Cranberries (this is about 1 heaping cup)
Dressing
- 4 tablespoons extra-virgin olive oil
2 tablespoons lemon juice- ¼ teaspoon Tabasco
- 1 (8-ounce) package Melissa’s Ready-to-Eat Baby Beets
Instructions
- In a large bowl, add kale.
- Trim stems off Brussels sprouts and slice them very thinly (you can do this with a knife or a mandolin). Add to bowl. Trim stem and root off radishes and carrots and cut them into a fine dice; add to bowl. If using blood orange, peel and cut into a fine dice and add to bowl, along with cranberries.
- Using hands or salad tongs, gently combine all salad ingredients until well mixed.
- Make dressing: In a small jar, add oil, lemon juice and Tabasco. Shake well. Pour dressing over salad and toss well to combine and coat everything. Set aside FOR AT LEAST 1 HOUR! This will soften the kale.
- Remove beets from package and cut into a fine dice. When ready to serve, add beets to bowl and stir to combine. (This prevents beets from staining the other ingredients if left to sit with them.)
- Serves 12 as a side salad.
Source
Dorothy Reinhold | Shockingly Delicious
Preparation time: 20 minutes
Diet type: Vegan
Number of servings (yield): 12
Culinary tradition: USA (Nouveau)
My rating
Disclosure: Cut ‘N Clean Greens supplied the kale salad and Melissa’s Produce supplied the cranberries and beets for recipe development.
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At ShockD, you’ll find scrumptious, tried & true, "scary good" recipes, tips and coaching to make YOU a fabulous home cook! Don't blame me if you need a 12-step program to wean yourself away!
E-mail me: Dorothy.Reinhold@gmail.com
{ 8 comments… read them below or add one }
YUM!! This is my kind of salad!! Looks GREAT!!
This is one incredibly gorgeous salad! I’ve got a slight radish obsession lately, so I love that you added them here!
Such a beautifully colorful salad!
So much goodness packed into one salad! The colors are gorgeous and I love that you used so many nutrient-rich veggies.
What a rainbow of beautiful colors in this dish. I would love to make a big bowl to enjoy during the week for lunch.
I could eat this salad everyday! I love it!
Wow – now this is a salad! It’s full of vibrant colors and it’s a great combination of flavors. I even tried this salad with some other dressings though it gives me some other taste but it feels good for health
Amanda,
Yep, it makes you FEEL healthy to eat this!
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