The best kale salad! Really.
Kale has become one of our staple kitchen ingredients; like milk or eggs. Or wine. I’m pretty sure that counts as a staple, anyway. This salad is a mixture of all my favorite ingredients on a bed of raw kale: roasted butternut squash, pecans, goat cheese and dried cranberries. And, the post title is no lie. This is the best kale salad. Ever.
Before discovering this raw kale salad, I had only eaten cooked kale. And, I’ve cooked it in nearly every way possible – from pan fried for a quinoa salad to steamed in a healthy tostada. But funny thing is, we never ate it raw. Until this salad. And, I don’t think we’ll go back. Isn’t it fabulous when you find a tasty dish, and it’s actually good for you? Totally justifies the bowl of ice cream I just had for dessert.
The key to making this kale salad so delicious is the lacinato kale, which I learned is a teeny bit sweeter than the curlier varieties. Letting the lacinato kale soak in the lemon juice dressing really allows the kale to soften enough so that the salad doesn’t taste tough and bitter. And then covering it in goodies doesn’t hurt, either. So go on, give it a whirl. Your tastebuds will thank you.