The Honey Kale Salad

2 days ago
2 min read

Sometimes the best recipes aren’t planned. They happen because you open the refrigerator, see what you have, and start tossing things together until something lovely appears.

That was this salad.

I had a container of chopped kale that I had massaged with extra virgin olive oil and a splash of apple cider vinegar, then tucked away in the refrigerator for about a day and a half. The time allowed the kale to soften and mellow, transforming it from something sturdy and slightly bitter into something tender and flavorful.

From there, I simply added what sounded good.

No complicated recipe.

No measuring cups.

Just good ingredients.

Honey’s Kale Salad

Ingredients

1 bunch kale, chopped
Extra virgin olive oil (I use Creta Verde EVOO)
A splash (or two) of apple cider vinegar
1 can cannellini beans, drained and rinsed
1 can chickpeas, drained and rinsed
Fresh blueberries
Pomegranate arils
Sliced almonds
Fresh mint leaves (I grow mine on my patio)
Juice of one lemon
Sea salt to taste
A drizzle of honey

Directions

Toss the chopped kale with olive oil and a little apple cider vinegar until every leaf is lightly coated.
Cover and refrigerate for at least several hours, though I found a day or so made it wonderfully tender.
Add the cannellini beans, chickpeas, blueberries, pomegranate arils, sliced almonds, and mint.
Squeeze fresh lemon juice over the top.
Drizzle more olive oil over the top.
Add a pinch of sea salt and a small drizzle of honey.
Toss and enjoy.

Why I Love It

I often hear people say they don’t like kale. My guess is that many of them have never given it enough time to soften.

Letting kale rest in olive oil and vinegar changes everything.

The beans make the salad hearty enough to stand on its own as a meal. The blueberries and pomegranate bring little bursts of sweetness. The mint adds freshness. The almonds provide crunch. The lemon brightens every bite. And that touch of honey brings all the flavors together beautifully.

It’s colorful.

It’s nourishing.

It’s satisfying.

Most importantly, it doesn’t feel like “health food.”

It simply feels like good food.

The kind of meal that leaves you feeling energized, satisfied, and grateful that eating well can taste this delicious.

Variations

One of the things I love most about this salad is how adaptable it is.

Sliced Honeycrisp or Pink Lady apples would be a lovely addition and add even more crunch and sweetness.
Chopped pecans would work beautifully in place of the almonds.
A little crumbled goat cheese or feta could add a creamy, tangy element if dairy is part of your diet.
Fresh parsley or basil would complement the mint nicely.

Serving Suggestions

This salad is substantial enough to enjoy on its own, but it also pairs beautifully with: