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Massaged Kale Salad with Walnuts & Raisins

Flavorful, Fresh and Easy Massaged Kale Salad With Garlic Walnuts & Apple Cider Vinegar Raisins
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Course: Appetizer, Main Course, Salad, Side Dish
Cuisine: American, English, French
Keyword: Easy, Garlic Roasted Walnuts, Grain Free, Massaged Kale, Massaged Kale Salad

Equipment

  • 1 Large Mixing Bowl
  • 2 Small frying pans
  • 1 Small baking sheet, or other flat tray

Ingredients

Salad Base

  • 1-2 Bunches Tuscan Kale Enough to fill a good sized bowl
  • 2-3 Tbsp High Quality, Thick Balsamic Vinegar Amount varies based on amount of kale
  • 1 Sprinkle Thinner, more acidic, Balsamic Vinegar
  • 2-3 Tbsp Extra Virgin Olive Oil Amount varies based on amount of kale
  • 2-3 Pinches Salt

Walnut "Croutons"

  • 1 Cup Walnuts, chopped
  • 1-2 Cloves Garlic, pressed
  • 1 Pinch Salt
  • 1-2 Tbsp Olive Oil - For Pan

Apple Cider Raisins

  • 2/3 Cup Raisins
  • 3 Tbsp Apple Cider Vinegar
  • 3 Tbsp Water

Instructions

  • Gather your kale, olive oil, balsamic vinegar, and salt.
  • Prepare kale by washing, stemming, and taking out the ribs. Chop the leaves into larger, bite-sized pieces. Add to mixing bowl.
  • Sprinkle the Balsamic Vinegars, Olive Oil, and Salt over the kale. Now, time to get your hands "dirty" by massaging the kale by simply kneading it and squishing it vigorously in the bowl. Continue to knead until the kale takes on a very dark color, and has the look of seaweed. Set Aside.
  • Take your 1 cup of Walnuts and roughly chop. Heat 1-2 T Olive Oil in one of the frying pans. Set your cooling tray out, and have it ready. Add your walnuts to the pan and stir to coat. Keep an eye on them because when they begin to brown, they brown quickly! Once you see the first sign of browning, add your pressed garlic and salt. Stir to coat the walnuts with the garlic and salt.
  • Remove toasted nuts to tray, scraping up all of the garlic and nut bits, along with the olive oil. Pop them into the fridge to cool.
  • While your walnuts are toasting, you can begin your raisins. Simply scatter the raisins evenly across the bottom of your frying pan. Cover with the water and apple cider vinegar. Place on a back burner on low.
  • Once the apple cider vinegar liquid has been absorbed into the raisins (about 10 minutes), remove from heat, and pop the pan into the fridge to cool.
  • After both the garlic walnuts and apple cider vinegar raisins have cooled, add them to the massaged kale.
  • Stir to combine. Test for flavor, adding extra salt or balsamic to adjust for taste.
  • Enjoy.