Kale Salad with Honey-Chipotle Dressing

Kale Salad with Honey-Chipotle Dressing

In honor of National Kale Day, not only did I have kale in my smoothie this morning but I thought I’d share my favorite kale salad recipe (originally posted back in January). Some may think it’s like putting lipstick on a pig, but I think the right dressing makes raw kale salad palatable for anybody and everybody.The Honey-Chipotle Dressing I created for this kale salad is sweet, smoky goodness. Bonus, it is even better the next day so you can plan to take any left-overs (if there are any!) to work. Kale, as you may have learned from my Kale Caesar Salad, Honey-Ginger Kale with Carrots, and Sweet Sesame Raw Kale Salad posts, is a supergreen and an excellent source of vitamins A and K, calcium, and disease-fighting antioxidants. If you’ve never made a raw kale salad, fall–when you can get this dark, leafy green in abundance from your local farmers’ market–is the time to give it a try. It’s easy, delicious, affordable and will help fortify your immune system against seasonal sicknesses like the cold and flu. Kale Salad with Honey-Chipotle Dressing What You’ll Need: (for the dressing) 2 large garlic cloves 1 Chili in Adobo sauce Juice from 1 lemon 2 Tbs apple cider vinegar 1/2 cup olive oil 1 tsp cumin 2 Tbs honey 1/4 tsp sea salt 1/4 tsp pepper (for the salad) 2 bunches (or about 6-8 cups chopped) kale 3/4 cup dried tart cherries 1/2 cup toasted slivered almonds Directions: Mix all salad dressing ingredients together in your blender. Chop, wash and dry your kale–removing any of the really thick, woody stems. Add it to a large mixing...