A healthy and refreshing kale salad, perfect for the dim days of autumn.
- 3 cups of Kale, sliced very thinly
- ½ c. raw, grated beet (about ½ a medium beet)
- ½ cup pecans, lightly toasted
- 2 tbsp. dried cranberries
- ½ cup of sliced cherry tomatoes (optional)
- 1 cup of onions, thinly sliced, caramelized until dry (about 1 onion)
- 2 tbsp. white balsamic vinegar
- 1 tsp. + 2 tsp. coconut oil, for frying
- 2 tbsp. virgin olive oil
- Wash and slice Kale leaves very thinly. I used Dinosaur Kale in my salad. If you are using a Kale with a large midrib, such as Red Russian, or Winterbor, slice the midrib out of the leaf before cutting the Kale thinly.
- Peel and grate the beet. Place the prepared Kale and grated beet into a bowl. Sprinkle with white balsamic vinegar. I used Olivia’s Grapefruit White Balsamic. Using your fingers, massage the kale and beets until the kale leaves wilt and take on a translucent appearance. Add the cranberries to the kale and beets and allow them to absorb some of the vinegar flavor. Set aside.
- Slice the cherry tomatoes in half. Set aside.
- Lightly toast the pecans in 1 tsp. of coconut oil. Remove from heat and set aside.
- Slice a sweet onion, like Walla Walla, very thinly. Fry the onion on medium heat with 2 tsp. of coconut oil. Stir occasionally until the onion caramelizes. Caramelize the onions until they are dry, but not burnt. See this video for directions on how to caramelize onions.
- To the kale-beet mixture, add the cherry tomatoes and pecans. Add the virgin olive oil and mix well.
- Add caramelized onions. Put the salad in a fresh bowl to serve.