Kale Salad with Goat Cheese, Cranberries and Chia

Welcome to Nutrition Month, a time to celebrate healthy eating! One of my favourite tools for healthy eating success certainly is utilizing Meal Prep, which I highlighted in my most recent blog post. Additionally, washing and cutting kale in advance makes throwing together a delicious salad a snap. Kale also stores very well in the fridge and you can even use extra on a different night for kale chips. Today’s recipe is a delicious, balanced Kale Salad with Goat Cheese, Cranberries and Chia.

DYK: Kale contains 266% DV of vitamin A and 268% DV of vitamin C? This information and more comes from my previous blog post, Salad Showdown: Comparing the Nutrition! Additionally, the inspiration for this post came about after being reminded about the widespread demonization of foods. So who’s the newest food victim? Move over gluten, our newest target is none other than our dear friend the salad! In a recent article published in the National Post, the author slams salads as offering no nutritional benefit. In other words, they are essentially a waste of time eating and a waste of our natural resources. Wow, talk about a conversation piece!

• Serves: 2
• Prep time: 10 minutes

Ingredients:

• 4 cups kale, stems removed & chopped
• 1/3 cup goat cheese, crumbled
• 3 Tbsp unsalted slivered almonds
• 3 Tbsp craisins
• 1 tbsp chia seeds
• 2 Tbsp olive oil
• 1 Tbsp balsamic vinegar
• pinch of salt if needed

Tip:In addition, a Tbsp of orange juice into salad for added zing!

Directions for Kale Salad:

1. Firstly, cut off stems and the tough middle pieces on kale. Chop into bite-size pieces.
2. Secondly, clean kale leaves and dry in a salad spinner.
3. In a large salad bowl place kale leaves, craisins, goat cheese, almonds, and chia.
4. Drizzle oil and balsamic vinegar over salad and toppings. Toss salad to combine ingredients. You want the kale leaves to be coated lightly.
5. Finally, finish with squeeze of extra orange juice from orange peel.

Kitchen tip: Always taste your foods during cooking and especially before serving! This way you can add more of something to suit your taste. You might find you prefer more oil or vinegar in this salad.

Kale Salad with Goat Cheese, Cranberries and Chia

Yield: 2

Prep Time: 10 minutes

Total Time: 10 minutes

Today’s recipe is a delicious, balanced Kale Salad with Goat Cheese, Cranberries and Chia.

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Ingredients

• 4 cups kale, stems removed & chopped
• 1/3 cup goat cheese, crumbled
• 3 Tbsp unsalted slivered almonds
• 3 Tbsp craisins
• 1 tbsp chia seeds
• 2 Tbsp olive oil
• 1 Tbsp balsamic vinegar
• pinch of salt if needed
• Tip: In addition, a Tbsp of orange juice into salad for added zing!

Instructions

1. Firstly, cut off stems and the tough middle pieces on kale. Chop into bite-size pieces.
2. Secondly, clean kale leaves and dry in a salad spinner.
3. In a large salad bowl place kale leaves, craisins, goat cheese, almonds, and chia.
4. Drizzle oil and balsamic vinegar over salad and toppings. Toss salad to combine ingredients. You want the kale leaves to be coated lightly.
5. Finally, finish with squeeze of extra orange juice from orange peel.