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Kale salad with 3 P’s

the veggie nook

I’m a new kale lover.

When I was younger, I didn’t actually know that kale was for eating. That’s true. I used to work at my dad’s restaurant and it was my job to put together the salad bar. I would fill small containers with carrot sticks or cucumber slices and then place them in large, but shallow bins, surrounded by ice. In order to dress it up, I would garnish the whole thing with big bunches of kale.

No one actually ate the kale. At least, not that I know of. There was one crazy guy who would come in and drool on the tables, belligerent if we asked him to leave. Maybe he ate the kale?

Looking back, rather than eating a cinnamon roll every single day, I probably should have nibbled the kale. Hello freshman 15…

Regardless, similar to the fake “grass” in an Easter basket, I considered the kale to be decoration, nothing more. And maybe, if given the option, I might rather have eaten the Easter grass than kale. At least with the grass there’s the slim chance that the crumbles of a Cadbury egg might be lingering…

So when I really cleaned up my diet and started focusing on whole foods, kale wasn’t even a consideration. What can kale do that spinach can’t?

1. Ever tried making chips out of spinach? It doesn’t work. Kale chips? Amazing.

2. In general, I think that kale is more filling than spinach. Not only in a smoothie, but in this salad:


Here’s the must do trick.

Massage that kale.


Eating kale that has only been washed and chopped is akin to eating a baby porcupine.

You’ve gotta get your hands in there and massage the fibers.

Trust me. It works.


The only “recipe” is for the dressing. Otherwise, throw in whatever you want, although my experienced “salad bar creating hand” suggests something salty+something sweet. Not cinnamon roll sweet. Something fruity sweet.

I went for the 3 P’s:

Parmesan Cheez (recipe found here)



Pomegranate arils

Along with this super simple dressing, this salad was a winner!

If you’re afraid of kale, take a chance. If I, self proclaimed cinnamon roll lover/kale snubber love it, there’s a good chance you will too!

Otherwise, best of luck with the Easter grass. May you find some Reese’s peanut butter egg debris…

Honey Vinegar Dressing


3 TBS apple cider vinegar
1 TBS honey
1 TBS olive oil
1/2 tsp salt
4-5 cranks black pepper

Salad Ingredients

1 bunch kale, rinsed, ribbed and chopped
1/2 cup pomegranate arils
1/4 cup pepitas
4 TBS vegan Parmesan Cheez

Combine all dressing ingredients in a small jar and shake like crazy.

Pour over kale and massage. Let sit in refrigerator for at least 30 minutes and up to 2 days.

Top with remaining ingredients.

Serves 2.


7 responses »

  1. The massaging is absolutely the key. We learned that we enjoyed kale once we did that as well.

  2. Great post – I love your humour! I’m a bit scared of kale, I’ve never tried it but anything green and curly looks bitter and prickly to me… Is it? Perhaps the little massage trick is all it needs! I will be brave and give this a go – can’t go past the pomegranate and pepitas combo.

  3. Hello my dear! I love this salad so much! I’m going to feature it on HVF this week! I’m so glad you decided to share it with us, and I hope you’ll be back this week!

    Have a great weekend!

  4. Like eating a baby porcupine – ha!
    Sophia 🙂


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