This fresh, light meal is a welcome change after a long season of holiday feasting!
Red Kale Salad with Sliced Fennel, Pecans, Dried Cherries with Grapefruit Poppy Vinaigrette
Watch me make this fabulous dish with my daughter!
Ingredients ts for KALE Salad (serves 2-3)
- 1 large handful of chopped kale
- 1 small handful microgreens
- 1/4 red onion thin sliced
- 1/2 bulb of fennel…thin sliced
- 1/4 orange pepper thin sliced
- 1/4 cup dried sour cherries
- 1/4 cup whole pecans
- 1/2 lemon zested
- salt and pepper to taste
Ingredients for GRAPEFRUIT POPPY VINAIGRETTE
- 1/4 cup fresh squeezed grapefruit juice
- 1/2 cup extra virgin olive oil
- 1/8 cup rice wine vinegar
- 2 tbsp stone ground mustard
- 1 tbsp agave nectar
- 1 clove minced garlic
- 1 tbsp poppy seeds
- salt and pepper to taste
Directions for vinaigrette:
Combine all ingredients in a sealed jar and shake well. Serve immediately.
Directions for Salad:
In a large mixing bowl fold together kale, micro-greens and fennel. Add onion and orange pepper and mix well. Slowly add remaining ingredients and finish with lemon zest and toasted sourdough. Serve immediately.
Tips:
Do not overdress salad. Gently coat. Champagne vinegar can be substituted for Rice Wine. Dates or figs can be substituted for dried cherries.
Enjoy!
-Ron
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Living a healthy lifestyle and offering people creative plant based cooking ideas is a passion for Ron. In 2013 Ron appeared on ABC's The CHEW winning its "Hunky Husband Cook-off” with his signature Black Bean Burger. People from across the country began to contact Ron about how to transition away from a meat-centric diet. In response Ron launched his Callicoon Kitchen brand and began posting creative, easy to follow how-to cooking videos and recipes giving people hands-on techniques for making vegan dishes that they can incorporate into their own lives. A vegetarian for 20 years Ron is now 100% vegan and he is committed to sharing his belief in the benefits of organic produce and an active, healthy lifestyle. Ron combines strength training and running to stay fit. A huge animal lover, Ron loves to hang out with his rescued Black Lab, Otis. Future plans include a vegan product line and Callicoon Kitchen cookbook highlighting all his vegan in-house favorites. Ron lives in New York and Virginia with his wife and three daughters. Follow Ron on Follow Ron on YouTube, Facebook, Twitter. Check out and subscribe to Ron Badach Callicoon Kitchen at https://www.callicoonkitchen.com/
Latest posts by Ron Badach (see all)
- Tropical Baby Potato Salad with Papaya Vinaigrette - April 30, 2018
- Asian Glass Noodle Salad - March 6, 2018
- Gourmet Vegan Red Quinoa and Black Bean Chili - February 7, 2018
- Spinach Dumplings with a Tangy Twist - December 21, 2017
- Tropical Kale Salad: A Tantalizing Summer Dish - August 12, 2017
