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I love kale! This amazing superfood is at its delicious-best when eaten raw. And what a better way to dress it up than to create a salad filled with wonderful additions to make your tastebuds burst with delight.

For lunch you can load it up with other vegetables like avocado, shaved brussel sprouts and cucumber. And to make it even more robust and flavorful, add things like pomegranate, apple, grapes and toasted nuts.

When in the mood for a satisfying dinner salad, the addition of grilled chicken or salmon makes this salad favorite just right.

Here is a recipe to get your creative culinary juices flowing. Enjoy!

Because life should be good!

Kale Salad


1 bunch of kale leaves
1 Fuji apple or apple of choice
1 small navel orange, peeled and seeded
½ cup Thompson seedless raisins, white or dark
¼ cup raw nuts, pecans or walnuts, chopped and toasted
2-3 carrots, roughly shredded
1 cup seedless grapes sliced in half or blueberries
1 Granny Smith apple, peeled cored and cut into chunks
2 TBSP extra virgin cold press olive oil
1 TBSP red wine vinegar
¼ – ½ of an onion or one stalk green onion/scallion, optional
Kosher salt and fresh ground black pepper, to taste


Rinse kale and chop into small pieces. Peel, seed, and dice apples into small chunks. Peel and shred carrots. Cut grapes in half or quarters. Peel orange and remove seeds. Cut orange into small sections. If using onion, chop into small pieces. Combine the kale and remaining vegetables in a large salad bowl. In a small bowl, combine olive oil, red wine vinegar and salt and pepper and 1 teaspoon raw honey. Whisk together. Pour over the salad and toss. Sprinkle nuts on top and toss once again.

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