Baby Kale Salad Recipe With Sweet Balsamic Vinaigrette
This baby kale salad is tossed with crunchy walnuts and has a sweet balsamic vinaigrette dressing. This vegan, refined sugar-free, balsamic kale salad has the perfect balance of sweet and savory flavors.
Servings: 6
Calories: 249kcal
Equipment
- Mixing bowl
Ingredients
- 6 cups baby kale
- 1/2 cup chopped walnuts (or substitute any other nut or seed)
- 6 tablespoons balsamic vinegar
- 6 tablespoons extra virgin olive oil
- 2 tablespoons date paste (or substitute maple syrup)
- 1 tablespoon chopped chives
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon pepper
Instructions
- Add the date paste, balsamic vinegar, extra virgin olive oil, salt, pepper and chives to a large bowl.
- Use a whisk to mix well.
- Add the baby kale and walnuts, then toss to coat evenly.
- Serve immediately or store in the fridge for up to three hours.
Notes
- You can use either raw or toasted walnuts in this balsamic kale salad recipe.
- For a nut-free version of this salad, swap the walnuts for sunflower seeds or pumpkin seeds.
- Turn this baby kale salad into a complete meal by adding some roasted sweet potatoes, lentils, tofu, chickpeas, or quinoa.
Nutrition
Calories: 249kcal | Carbohydrates: 14g | Protein: 5g | Fat: 21g | Saturated Fat: 3g | Sodium: 127mg | Potassium: 423mg | Fiber: 1g | Sugar: 6g | Vitamin A: 6715IU | Vitamin C: 81mg | Calcium: 116mg | Iron: 2mg