The holidays are here! If you’re like most people, you’re in full-blown, “I’ll eat healthy starting in January” mode. But here’s a little tip: you can still eat healthy while serving up delicious Christmas treats!

Instead of an unappetizing store-bought appetizer platter that’s loaded with unhealthy fats and preservatives, try my quick, simple, and – best of all – tasty recipe for a festive salad. The tangy, comfort-food pop of that goat cheese and those toasted walnuts makes this salad irresistibly satisfying!

I recommend eating this as an appetizer. The fiber in those fresh veggies will help keep you from overeating the rest of the meal. And I guarantee you’ll get kudos from your family and friends…as well as their appreciation for helping them stay slim during the most challenging time of year to eat healthy!

Kale + Fennel Salad with Cranberry Dressing
For the Salad:

4 cups kale, stems removed, shredded
2 cups baby arugula
2 bulbs fennel, thinly sliced
1 cup unsweetened dried cranberries
1 red onion, thinly sliced
2 cups orange segments (fresh, not canned)
1 cup toasted walnuts
1 cup chopped goat cheese crumbles

kale salad recipe | Nucific

For the Dressing:

⅔ cup red wine vinegar
⅓ cup extra virgin olive oil
Juice of 2 oranges
¼ cup unsweetened, 100% cranberry juice
1 pinch sea salt
1 garlic clove, minced
1 teaspoon dijon mustard

Instructions:

Make the dressing: Combine all ingredients in a jar and shake well – set aside, and stir well before serving.

2. Put kale in a large bowl with a pinch of salt. Rub between your (clean) hands to tenderize the kale.

3. Add arugula, fennel, and onion and toss to combine. Distribute between guests’ salad bowls (or transfer to a salad bowl).

4. Top with orange segments, goat cheese, and pecans. Serve with dressing on the side. Dig in! 🙂

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