Happy Healthy Blogger
Each week I feature a blogger in my Healthy Blogger series, to see past bloggers, check out the Badger Girl Healthy Buddies page. This week I am very excited to introduce you to Jackie from Vegan Yack Attack.
Jackie is a vegan who has a great eye for visual design and a sophisticated beer palate. This week she has an awesome recipe for a fall salad and a great tip for getting most of your kale. I think you will really like it!
Without further adieu,
Autumn Salad with Citrus Vinaigrette
Let me start off by saying that I am excited to be a part of Healthy Blogger Thursday here on Badger Girl Learns to Cook! As Kimberly said, I run the blog Vegan Yack Attack where there is a pretty wide variety of vegan recipes. From the more indulgent desserts to completely raw dishes, there is a lot to choose from; and I try to use as many whole ingredients as possible.
What I have today is a massaged kale salad, yes, massaged! As you’ll see, massaging the kale makes it less tough and breaks it down without losing its nutritional value. Dotted with ruby-red craisins, sweet cinnamon-y pecans, and fresh fall fruits, this salad is tossed in a light, citrus vinaigrette.
Serves 4-6 (depending on size)
- ½ Cup Pecans
- 1 ½ Tbsp. Water
- 1 Tbsp. Maple Syrup
- ¼-½ tsp. Ground Cinnamon
- ½ tsp. Vanilla Extract
- Pinch of Salt
- 1 Tbsp. Apple Cider Vinegar
- 3 Tbsp. Extra Virgin Olive Oil
- ¼ Cup Fresh-Squeezed Orange Juice
- 1 Tbsp. (Raw) Agave Syrup
- ½ tsp. Orange Zest
- 1/8 tsp. Ground Ginger
- Pinch of Cinnamon
- Pinch of Salt
- 1 Bunch of Curly Kale
- 1 Small Fuji Apple, Sliced
- 1 Small Pear, Sliced
- ¼ Cup Craisins (Dried Cranberries)
- Place all ingredients for the pecans into a small pan over medium heat and stir together. Once the liquid starts to simmer, continue to move the pecans around to coat them in the maple mixture.
- After roughly 5-7 minutes the water will evaporate and the pecans will be sticky. In one layer, place the pecans onto a sheet of wax paper and into the refrigerator.
- In a small bowl, or cup with pour spout, whisk together the ingredients for the dressing until completely combined. Taste and adjust spices according to your preference.
- After the head of kale has been rinsed off thoroughly, start tearing small pieces of the leaf off of the rib (as pictured) and put them into a large bowl.
- Next, pour the vinaigrette over the kale and start “massaging” the leaves. Essentially grabbing and kneading them, until they become slightly softened and smaller.
- Toss together with the rest of the ingredients, and top with the pecans. Serve chilled. (I like to let the salad sit in the fridge for a couple of hours so that the flavors meld together a little more)
What is your favorite fall salad?