Kale Spinach Salad
Why do salads at restaurants stand out? Because they always balance flavors and textures! Well, my kale and spinach salad does exactly that with crispy apples and soft vegan cheese, and a homemade basil balsamic dressing that brings it sweet, savory flavors that tie the whole thing together.
Servings: 6 Servings
Calories: 92kcal
Equipment
Ingredients
- 3 ounces baby spinach
- 3 ounces Tuscan kale de-stemmed and chopped
- 1/2 sweet onion thinly sliced
- 1-2 medium Honeycrisp apples thinly sliced
- 1/3 cup walnuts chopped
- 1/4 cup vegan Parmesan shaved
- 1 Basil Balsamic Vinaigrette
Instructions
- Prepare kale and add to a large bowl or serving platter. Drizzle with olive oil and a pinch of salt and massage for 3-4 minutes.
- Add all remaining ingredients to the platter and drizzle with vinaigrette.
Video
Notes
Storage Tips
If you have anything left after serving this salad, keep it separated from the dressing and put it in an airtight container of its own. It’s honestly best within 24 to 48 hours, and since it’s easy to make, you can make more anytime. The dressing should be kept in a mason jar in the fridge for about one week.
If you have anything left after serving this salad, keep it separated from the dressing and put it in an airtight container of its own. It’s honestly best within 24 to 48 hours, and since it’s easy to make, you can make more anytime. The dressing should be kept in a mason jar in the fridge for about one week.
Nutrition
Calories: 92kcal | Carbohydrates: 8g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 88mg | Potassium: 226mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2796IU | Vitamin C: 20mg | Calcium: 113mg | Iron: 1mg
