The great thing about this kale salad is that it contains an assortment of antioxidants, healthy fats, fiber, protein, and vitamins and minerals. Kale is naturally rich in vitamin K, iron, protein, fiber, and more, while blueberries have vitamin C and other antioxidant compounds.

Chapters:
0:00 Intro
0:03 Ingredients
0:08 Apple, chopped
0:16 Pistachios, chopped
0:28 Kale, chopped
0:43 Dressing
1:05 Toss Salad
1:14 Bon Appetit

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Always remember to eat your greens! Leafy greens, such as kale, spinach, collards, or chard, contain vital nutrients that contribute to overall health and wellness. When you combine them with other flavorful foods, they are much more enjoyable to eat. Consider this salad, for example, which contains tart green apple, sweetly tart blueberries, and nutty pistachios. The vinaigrette dressing is tahini-based and explodes with tangy flavor.

It is very easy to see a kale salad on a menu and look the other way. Kale salads are truly hit or miss, and the ones that are misses tend to contain the thick bitter kale stems. The thicker stems are not palatable and completely throw off the flavor of the salad. Instead, remove those thick stems after you thoroughly rinse the kale leaves. Once you remove those stems, it is important to finely chop the kale leaves. Kale can easily retain texture, but you don’t want to eat large pieces of kale because of how bitter a green it is. The fine chop also helps to break down the fibrous texture and makes it easier to chew and enjoy.

The great thing about this kale salad is that it contains an assortment of antioxidants, healthy fats, fiber, protein, and vitamins and minerals. Kale is naturally rich in vitamin K, iron, protein, fiber, and more, while blueberries have vitamin C and other antioxidant compounds. Green apples are more nutritionally dense than red apples, which is why we love to use them in our recipes. You can, however, use another apple variety if you prefer the flavor. If you make this salad and love it, let us know in the comments so that we can provide more recipes like this!

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There’s nothing quite like the combination of apples and beets. It’s common to see these two ingredients in freshly made juices because the sweet apples counteract the earthy flavor from the beets. You can expect that same complementary flavor combination when you dive into this salad. Dressed in a simple apple cider vinaigrette, this salad is subtly tangy, sweet, and perfect for anyone at your table.

You can easily eat beets raw, but it’s best to cut them into small bite-size pieces, or thinner strips. You’ll work less hard to chew those pieces in their raw form. The crunchy texture of raw beets is quite similar to that of an apple, only the apple is a little softer. The apple you choose can change the overall flavor of this salad. If you prefer a sweeter flavor profile, it’s best to choose juicy Fuji apples or delectable Honeycrisp apples. If you lean towards tarter flavors, it may be better for you to choose Granny Smith apples. We’ll leave that decision up to you, but we used Gala apples because they have notes of tart and sweet.

This salad is truly perfect for winter and can be ready in under 15 minutes. Because apples and beets retain their texture, you can also prep this salad the night before and enjoy it for lunch the next day. Unlike other salads that will wilt if you dress them, this salad holds up in the fridge with dressing. In fact, the flavors intensify!

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When it comes to making your own dressings, you typically have a limited window to use them. If using a lot of fresh ingredients like cashews, herbs, or vegetables, you may only have three to five days to consume the dressing. For this dressing, you can make it a week ahead of time if you want. As long as you store it in an airtight container or jar in the fridge, it will stay fresh.

Although you cannot prep your salad a week before you want to eat it, you can prep this salad two days before. The only thing to keep in mind is that you may want to toss the apple slices with a mixture of fresh lemon juice and water to prevent browning. Arugula holds up very well, but make sure to place a damp paper towel over the salad before covering the lid. That will keep your salad as crisp and fresh as possible.

Arugula has a naturally peppery flavor, which creates a beautiful flavor combination with the sweetness from the apples. The nutty crunch from the walnuts add texture and another dimension of flavor. The vinaigrette is tangy yet sweet because of the addition of agave. If you prefer your dressing to be more tart, add the juice from half of a lemon. That’ll really add some zest to apple arugula salad.

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Although people mostly serve rutabaga cooked, you can enjoy it raw too. Not only does it offer a sweet and peppery flavor, but it perfectly complements sweeter ingredients like the apples in this salad. Plus, shaved rutabaga adds crunchy texture to give you different mouthfeels while you enjoy your salad.

If you don’t know what rutabaga tastes like, imagine a milder version of a turnip. Rutabaga offers a slightly bitter punch, but it is less aggressive and only offers a subtle earthy flavor. Some people also argue that rutabagas exhibit notes of sweetness, making them pair well with similar flavors. You can’t bite into one and think it’s going to taste as sweet as an apple, but there is some sweetness there.

The second thing to note about rutabagas is that people typically cook them, substituting them for potatoes. You can eat them raw, but it’s best to either grate, shred, or julienne them. Thin slices are essential, otherwise it will be too fibrous and difficult to chew.

This salad is all about crispy textures, which is why it’s best to use romaine lettuce. You can, however, use another crisp lettuce if you prefer one over romaine. The sunflower seeds also offer wonderful crunch and nuttiness that complements the apples. If you need some extra sweetness, you can chop up a few dates and toss them in with the salad, but this is not a necessary step.

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Brussels sprouts have become an incredibly popular menu item in many restaurants. Often fried, roasted with bacon, or smothered with grated cheese, a once healthy vegetable becomes very unhealthy. The nutritional profile of Brussels sprouts is very impressive, exhibiting a high fiber, vitamin, and mineral content. And although it may seem crazy, ludicrous even, it’s possible to eat them raw.

Raw Brussels sprouts have an addictive crunch, but you aren’t just tossing the large bulbs in a bowl and calling it a day. It’s best to cut Brussels sprouts thinly or pulse them up in a food processor to achieve that shredded look. Ideally, the Brussels sprouts should resemble shredded cabbage, as if you were making a slaw. You don’t have to cut the apples finely; rather, it’s best to chop them so that they are similar in size to the dried cranberries and raw walnuts.

When it comes to the dried cranberries you buy, please take the time to purchase the ones that do not contain preservatives (like sulfur dioxide) or added sugars. Craisins, for example, are not cleanse-approved. Take your time to select the correct varieties to adhere to the raw vegan diet. You don’t need extra sugars in the cranberries because the natural sweetness of the apples is more than enough for this recipe. This salad is truly a well-balanced combination of sweet, tart, and savory flavors.

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It’s common for people to think that signature fall recipes only come in the form of hearty stews or baked desserts. You can incorporate fall produce items into just about any recipe. From smoothies and energy bites to soups and salads, fall produce is very versatile. You have so many amazing produce items to choose from during the fall season, opening a new portal to deliciousness.

Apples happen to be some of the best fall produce items, and there are so many varieties available. This salad calls for one Gala apple and one Granny Smith apple, but you can use Honeycrisp, Fuji, or Pink Lady if you want to change up the flavor profile. The reason this recipe calls for two types of apples is to create a sweet and tart flavor profile. Additionally, the sweeter dried cranberries create a harmonious marriage of flavor. When you purchase dried cranberries, it’s integral to select the variety that does not contain preservatives or added sugars. So many dried cranberries are unhealthy because manufacturers add too much sugar and sulfur dioxide. Don’t buy those because they are not cleanse-approved. Plus, they aren’t healthy.

The great thing about a spinach salad is that it feels light, yet it fills you up. The fiber and fatty acids from the walnuts also help to keep you full, but you won’t feel weighed down. The tart apple cider vinaigrette works well with the ingredients in this recipe, accentuating the festive fall produce. If you like this recipe and want more like it, please let us know in the comments below.

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Is it too hot outside to think about cooking? That means it’s time for a kale salad. Do you feel sluggish and need a diverse blend of nutrients? It’s time for a kale salad. Are your jeans tighter than normal? Time for a kale salad. Are you seeing a trend here? It’s always time for a kale salad, especially when it’s this recipe.

Kale salads can be hit or miss. A common mistake that people make when making kale salads is that they don’t massage the leaves and chop them well. Kale is very fibrous and requires you to manually break it down for a more pleasant eating experience. Additionally, you must remove the thick, fibrous stems, otherwise you’ll be chomping on bitter, crunchy kale bits. Nobody wants that.

Why do sweet ingredients work with kale? Kale is naturally bitter and has an assertive flavor. For this reason, sweet ingredients like blueberries, dates, apples, dried cranberries, or dried cherries work well in kale salads. You can’t just have sweet ingredients in the salad, though. That’s where the apple cider vinaigrette comes in. The acidic dressing is the secret to the success of this salad. It bridges the gap between the sweet and bitter ingredients and creates for a sensational eating experience. We hope you love it.

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The holiday season is all about the what? Not the sweets and stuffing, but the Brussels sprouts! We have seen an uptick in the popularity of Brussels sprouts within recent years. Classically, you roast Brussels sprouts, but you can 100% enjoy them raw. To balance the bitter flavor of Brussels sprouts, this salad contains sweet apples and dried cranberries for balance. And the dressing is acidic so you have bitter, sweet, tart, and acidic flavors that delight your palate with each bite.

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Raw Matchstick, Beet, Carrot and Apple Salad.

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