Source: By Josh Henderson, Skillet Street Food, Seattle | Category: Salads

Kale Salad with Hazelnut Balsamic Vinaigrette

This refreshing salad is packed with flavor and nutrition. Nutrient-dense kale has potential antioxidant and anti-inflammatory properties while canola oil is a good source of omega-3 fat and vitamin E.

Kale Salad with Hazelnut Balsamic Vinaigrette

Ingredients

  • 4 cups chopped kale 1 L

  • 2 Tbsp chopped, toasted hazelnuts 30 mL
  • 2 Tbsp dried cranberries 30 mL
  • 
2 Tbsp blue cheese crumbles 30 mL

  • 1/4 cup flat leaf parsley, whole leaf 60 mL
  • Hazelnut-Balsamic Vinaigrette
  • 1/3 cup balsamic vinegar 75 mL
  • 1 Tbsp water 15 mL
2 tsp Dijon mustard 10 mL
  • 1/2 tsp salt 2 mL
  • 
1 shallot, minced

  • 1 clove garlic, minced
  • 
1 Tbsp fresh chopped thyme 15 mL

  • 1/2 tsp black pepper 2 mL

  • 1⁄4 cup crushed, toasted hazelnuts 60 mL
  • 1/2 cup canola oil 125 mL

Instructions

  • 1. In large bowl combine, kale, hazelnuts, cranberries, blue cheese and parsley. Set aside.

  • 2. To prepare Hazelnut-Balsamic Vinaigrette: In medium bowl, combine balsamic vinegar, water, Dijon mustard, salt, shallot, garlic, thyme, pepper and hazelnuts. Using immersion blender, combine ingredients and slowly add canola oil until emulsion forms. 

  • 3. Add vinaigrette to kale salad, toss and serve.

Yield

4 servings

serving size

Just over 1 cup (250 mL) salad

nutritional analysis

Per Serving

Calories410
Total Fat36 g
Saturated Fat3.5 g
Cholesterol5 mg
Carbohydrates19 g
Fiber3 g
Sugars7 g
Protein6 g
Sodium450 mg
Potassium435 mg