Kale Salad with Honey Dijon Vinaigrette
2 entree sized portions
Hello!!! I am heeeere with another vegan recipe that I naturally just *love* even though I’m not vegan in the slightest! This salad is easy to whip together on a random Tuesday night (or any day, I kind of just randomly went with Tuesday here) and it’s chock full of flavor. It’s also great as a main dish (sometimes if I’m in a pinch, I throw a microwaved veggie burger on top as my “protein”) or you can enjoy it as a side. I personally love to pair it with a roasted pork loin or pork chops with an apple chutney —a very non-vegan choice — but that’s my personal preference. Regardless, if you like crunchy salads with a lot of texture and flavor, then you will luv this.
The beauty of making salads is that you really don’t have to follow measurements. Add as many walnuts, pumpkin seeds, avocado, etc. that you want! Want apple slices? Add them! Want potato chips? Go for it! You do you. Just incase you don’t trust yourself to eyeball it with this recipe, or if you just want to make this salad *exactly* like I did, I’m providing measurements. Just know that you really don’t have to follow them! The only measurements you should follow are for the vinaigrette. 🙂
|4-6cups roughly chopped kale (each piece should be "bite size" so just use your judgment for how big you like your salad greens!)|
|1 medium shallot or 1/2 small red onion, finely chopped|
|1/3cup pumpkin seeds|
|1/3cup chopped walnuts|
|1-2 avocados, thinly sliced|
|Honey Dijon Vinaigrette|
|1tbsp dijon mustard I used Grey Poupon|
|1tbsp white wine vinegar can sub apple cider vinegar or lemon juice|
|2tbsp extra virgin olive oil|
In a large salad bowl, combine all of the salad ingredients except for the avocado slices.
In a small mixing bowl, whisk together the vinaigrette ingredients until fully emulsified.
Toss the salad in the vinaigrette and top with avocado. Drizzle any leftover dressing on top, if desired!