I had plans to serve a roasted pear salad for Thanksgiving, but then I got an email from cookusinteruptus.com that listed their top five leafy green side dishes. This salad caught my eye.
This salad actually tastes better after a few days. I made it 30 hours before Thanksgiving dinner and it was great when we ate it. It was even better the next day! I used two different varieties of kale: Tuscan and curly purple.
Massaged Kale and Currant Salad
2 bunches kale
1 tsp. sea salt
1/4 cup diced red onion
1/3 cup currants
1 cup diced apple
1/3 cup sunflower seeds, toasted
1/8 cup olive oil
2 Tbsp. apple cider vinegar
- 1/3 cup blue cheese, crumbled
Remove stems from kale. Wash and dry leaves. Stack leaves and cut into thin ribbons. Put kale in a large mixing bowl. Add salt and massage it into the kale with your hands for 2 minutes.
Stir onion, currants, apple, and sunflower seeds into kale. Mix oil and vinegar together and toss with salad. Taste for salt and vinegar, adding more if necessary. Toss in cheese.
Recipe adapted from Feeding the Whole Family by Cynthia Lair.
Using the Weight Watcher’s Recipe Builder, this recipe has 32 PointsPlus. If you divided the salad up into 6 servings, each would have 5 PointsPlus.ft