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Crispy kale, cranberry and toasted almond salad with a clementine, ginger dressing

kale salad, crispy kale recipe, kale recipe, kale and almond salad, healthy salad, Paleo Crust, Christmas recipes, food photography, food styling, Modern Food Stories

Have a healthy, happy Christmas with this crispy kale salad. Marinated in a dressing of clementine and ginger, it’s just oozing festive flavour. It’s absolutely one of my favourite kale recipes and it’s one to be rolling out well after the Christmas season’s over!

Did you know just one cup of kale packs in 10% of the RDA of omega3 fatty acids, which help, fight against arthritis, asthma and autoimmune disorders? Like we needed another excuse to get our greens on!

Happy Christmas everyone, Jo x

Serves 2 – 3

Ingredients

  • 300g kale (stalks removed)
  • 40g of flaked almonds
  • 2 tablespoons of dried cranberries (sugar free)
  • 2 tablespoons of olive oil
  • Pinch of Pink Himalayan or sea salt
Clementine and ginger dressing
  • 2 tablespoons of toasted sesame oil
  • 2 tablespoons of extra virgin olive oil
  • Pinch of Pink Himalayan or sea salt
  • Juice and zest of 1 clementine
  • 1 tablespoon of grated fresh ginger
  • 1 teaspoon of Bare Biology Lion Heart Omega3 oil (optional)

Method

Preheat the oven to 190C (fan assisted.)

Shred the kale in a food processor so it’s quite fine. Spread evenly on a baking tray and toss with 2 tablespoons of olive oil and a pinch of salt. Roast in the oven for 15 minutes until crispy. Stir a couple of times for even cooking.

Place the almonds on a  baking sheet and roast in the oven for 6 – 8 minutes until golden. Remove from the oven and place to one side to cool.

Clementine and Ginger Dressing

Peel the ginger using a spoon and grate finely, along with the zest of 1 clementine. Mix the toasted sesame oil, olive oil, salt, juice and zest of the clementine and ginger together in a bowl.

Place the kale salad on a serving plater. Toss through with the dressing and top with dried cranberries and toasted almonds.