About the Recipe
I love this kale salad. Especially during the fall or winter when you want a salad but you feel like it isn't quite the season for it. It is amazing. I also love the convenience of a kale salad. I mean, have you ever met another salad that is good soggy?? I haven't. I also love this recipe because you can eat it as soon as you want to, have a side salad for dinners or a full meal for lunch throughout the week, or you can prep it ahead of time and bring it to a dinner party. Try it and let me know how you like it!!
Ingredients
4-6 cups of kale that is washed and chopped
Best salad dressing (see my recipe!)
1/3 cup Pistacchios
1/3 cup Dried cransberries, no sugar added
1 can Chickpeas, drained and airfried
3-4 strips of thick cut maple bacon, organic
1/4 cup Parmesan Cheese or feta
Preparation
Step 1
In a large bowl, add kale and salad dressing together. Mix and massage the kale with the dressing until generously coated and completely damp. No dry kale! This is essential for a good kale salad.
Step 2
Drain canned chickpeas and pat dry. Drizzle with a tad bit of olive oil and slat/pepper. Add in BACON for flavor and to also crisp up in the airfryer. Air fry for 10 minutes on high temp (400). If you don't have an airdryer. Roasting in the oven works. 10-15 minutes at 425. Or until crunchy!!!
Step 3
Add chickpeas, cranberries, pistacchio, crumbled up bacon, cheese to the kale that is in the large bowl. Mix well!
Step 4
Refrigerate the kale salad overnight, divide and pair with a protein for a nutrient rich lunch, or just eat it ASAP! Whatever your heart desires. Enjoy!