Shape Your Future Healthy Kitchen: Christmas Kale Salad

Mike Brooks in the Shape Your Future Healthy Kitchen with Chef Valarie from OU TU Culinary Medicine to show you how to make Christmas Kale Salad.

Ingredients:

• 2 bunches curly kale, rib removed, chopped, washed, & dried
• Zest and juice of one orange
• ½ teaspoon kosher salt
• 1 tablespoon canola oil
• 1 cup dried cranberries (or other dried fruit like cherries, apricots, or raisins)
• 1 green apple, unpeeled, small dice
• 1 cup chopped pecans or walnuts, toasted

Instructions:

1. Place kale in a large mixing bowl and add zest, juice and salt
2. Using clean hands, massage kale until it loses some volume and turns bright green.
3. Stir in oil and fruit. Mix well.
4. Cover salad with plastic wrap and refrigerate about 30 minutes to several hours before serving to allow flavors to develop.

Apple vinaigrette Ingredients:

• 1/2 medium green apple, cored, unpeeled
• ¼ red onion, roughly chopped
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 ½ teaspoon Dijon mustard
• ¼ cup canola oil
• ¼ teaspoon kosher salt
• Nutritional yeast

Instructions*:

1. Core apple and cut into smaller pieces.
2. Place all ingredients into blender and pulse until smooth.

*Alternatively, grate apple and red onion then whisk together with all remaining vinaigrette ingredients.

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