Kale, Cranberry & Walnut Salad with Brown Rice

This kale salad has a special place in my heart—it’s one of the first recipes I created with kale, and I was amazed by how a simple massage with olive oil could transform these spiky, hearty greens into silky, tender leaves. With bursts of sweetness and a hint of tartness, this dish quickly became a favorite at our café and is still my go-to when I need a filling, beautiful salad to serve alongside meat for dinner guests. It’s simple, nourishing, and sure to impress. Give it a try and let me know what you think! 🥗💚

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Ingredients (Serves 4)

Ingredients Dressing

• 2 tbsp olive oil

• 2 tbsp lemon juice

• 2 tbsp vinegar (I used apple cider)

• 1 garlic clove, crushed

• 1 tbsp sweetener (honey, maple syrup or brown sugar)

• 1 tsp mustard

• 1 tsp salt

Ingredients

• 1 bunch kale, stripped from veins, torn into smaller pieces,

  rinsed and spun in a salad spinner

• 1 tbsp olive oil

• 1 large apple, cut into matchsticks

• 1/3 cup walnuts, roasted

• 1 small red onion, peeled, halved and sliced thin

• 1 cup cooked brown rice

• Coriander or microherbs

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Method

1. Combine the dressing ingredients in a jar and give a good shake until combined. Taste and add more sweetener or acid as needed. You want a little saltiness to the dressing as there is no salt in the salad.

2. Massage the olive oil into the cleaned kale leaves until glossy.

3. Using your hands toss through the apple, cranberries and brown rice.

4. Toss through the dressing if serving immediately, if not skip this step until ready to serve.

5. Top with red onions and crumble over the roasted walnuts.