What makes this kale salad our absolute favorite is 1) the fact that it’s all chopped up like confetti, making it easy to eat, and 2) the sweet and salty tastes that you get with every bite! Don’t worry if you can’t find dinosaur kale, it works well with other kale varieties! It’s clear that grown ups love this recipe, and we have found that kids can easily learn to like this too! This is a featured recipe from our Preschool Food Adventure.
Ingredients
Food
Amt
Units
Prep
Notes
1 bunch
Tuscan kale, washed and dried
(or other available variety)
Tuscan kale
1
bunch
washed and dried
or other available variety
¼ cup
shredded mozzarella cheese
(can substitute parmesan)
shredded mozzarella cheese
¼
cup
can substitute parmesan
⅓ cup
currants
(can substitute chopped raisins, dried cherries, or cranberries)
currants
⅓
cup
can substitute chopped raisins, dried cherries, or cranberries
⅓ cup
sunflower seeds
(can substitute pine nuts)
sunflower seeds
⅓
cup
can substitute pine nuts
¼ cup
pomegranate arils
(see our video on how to open a pomegranate)
pomegranate arils
¼
cup
see our video on how to open a pomegranate
3
clementines
(can use tangerines or small oranges)
clementines
3
can use tangerines or small oranges
1
clementine, for juicing
(can substitute .5-1 lemon juiced)
clementines
1
for juicing
can substitute .5-1 lemon juiced
1 tablespoon
olive oil
olive oil
1
tablespoon
1 teaspoon
honey
honey
1
teaspoon
Method
To a large bowl add kale, mozzarella, currants, sunflower seeds, and pomegranate arils. Toss to combine. In a small separate bowl, juice the clementine or lemon, add olive oil and honey, and whisk together until combined. Peel and separate the segments of the remaining clementines and add to the kale salad. Pour dressing over salad and toss until combined. Grab your fork and chomp like a dinosaur!