Winter Kale Salad

winter kale saladIt is quite challenging to have raw food in chilly season and all you want is a bowl of soup. Both raw and cooked meals are good, but I think you have more options to make winter salads interesting with raw veggies and fruits in season. Not only that, more living enzymes, pectin and fibre from fresh raw salads are great help for your digestion. Adding satisfying sweet fruits also helps to cut down cravings for sweets, thanks to the natural sweetness. So how do I do it? I mix shredded raw winter greens with crispy apple and sweet persimmon. I used massaged kale today. All you have to do is wash, shred the kale leaves and give a little love with a sprinkle of salt and vinegar – massage gently until soft and tender. This fresh & nutritious bowl of delicious is jazzed up with a handful of toasted pepitas and sprouts and rounded with maple-mustard-maple dressing. Viola. Your newest favorite winter salad done!
winter kale salad1

1 cup of kale leaves
1 persimmon
1/2 granny smith apple
a handful of roasted pepitas
a handful of mixed sprouts
1 tsp Dijon mustard
1 tsp maple syrup
1 tsp white wine vinegar
1 tbsp olive oil
salt and pepper to taste

Chop the kale leaves into bite sizes and gently massage with a sprinkle of salt and a dash of vinegar. Mix massaged kale with sliced apple and persimmon, pepitas and mixed sprouts. To make a dressing, whisk Dijon mustard, maple syrup, vinegar, oil, salt and pepper in a bowl. Use half of the dressing to toss the salad and the rest to drizzle on top before serve.

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