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Winter Kale Salad with Pine Nuts

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Surprisingly kale is a huge hit in our family. The kids will go through a whole head or two in one sitting, usually in the form of kale chips, but I bet they would love this Winter Kale Salad with Pine Nuts from the Canadian Women Ski Jumpers.

It’s hard to believe the Olympics are almost at an end but that doesn’t mean they can’t inspire us beyond the games. Even as someone who isn’t very athletic or has much interest in sports I can’t help but be inspired by the athletes competing in this year’s Winter Olympics. I mean 2014 represents the first year Women’s Ski Jumping is recognized as an official sport. That takes not only talent but determination to push for change and that in itself is inspiring.

Although Olympics are almost at an end that doesn’t mean they can’t inspire us beyond the games, like with this Winter Kale Salad with Pine Nuts Courtesy of Lesley Stowe, lead sponsor of the Women’s Ski Jumping Team.

INGREDIENTS

  • 1 bunch of black kale
  • 2–3 tbsp. (30–45mL) balsamic vinegar
  • zest of 1⁄2 lemon
  • sea salt – to taste
  • freshly ground pepper
  • 1⁄4–1⁄3 cup (50–75mL) olive oil
  • a shot of chili oil (optional)
  • parmesan – lots grated
  • 1/4 cup (50mL) currants – soak for  10 min & drain
  • 1⁄4 cup (50mL) pine nuts lightly toasted

DIRECTIONS

  1. Remove the tougher stems and very finely julienne the kale leaves.
  2. Whisk together the vinegar, lemon zest, salt, pepper & olive oil. Toss on the julienned kale.
  3. Add the parmesan, currants and pine nuts just before serving (the nuts will go soggy if they sit in the vinaigrette too long). You can eat it right away but it softens & mellows if left to sit for at least 15 mins. Serve with Raincoast Crisps.
  4. saladrecipe winterkale salad

Of course it helps that we’re also fans of those crunchy Raincoast Crisps, perfect to enjoy with this salad or as an after school snack.

Image and recipe coutesy of Lesly Stowe’s Raincoast Crisps.

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