Nutrition is hands down the hardest piece of the wellness puzzle. What to eat? When to eat? How to eat in a busy life?
#FierceFit people keep it simple and rely on the tribe to stay on track AND for ideas. I’m excited to share this week’s #FierceFoodFriday recipe as it is one of my absolute favorites. Not only is it delicious and healthy but it is also from Disney, so you know it’s extra magical. Please let me know what you think!
Kale Salad With Dried Cherries, Almonds and Goat Cheese
Serves 6-8 as a side salad or 4 as entrée
Salad Ingredients
- 1/2 bunch kale leaves, tough stems removed, chopped (about 2 cups)
- 6 fresh Brussels sprouts, stems removed and sliced thinly lengthwise
- 2 cups broccoli slaw mix
- 1/2 cup chopped radicchio leaves
- 1/2 cup finely shredded green cabbage
- 1 cup cooked red quinoa (approximately 1/3 cup uncooked, follow package directions)
- 1/2 cup dried cherries
- 1/2 cup crumbled goat cheese, for topping
- 1/2 cup sliced almonds, toasted, for topping
White Balsamic Vinaigrette Ingredients
- 1/4 cup minced shallots
- 1/2 cup white balsamic vinegar
- 2 tablespoons honey
- 1 1/4 cup extra virgin olive oil
- Coarse salt and fresh ground pepper to taste
Mix together all ingredients for Kale Salad in a large bowl. For the vinaigrette, place shallots, vinegar, and honey in blender or food processor. Blend on low and slowly add olive oil until blended. Season with salt and pepper. To serve, toss salad with the desired amount of white balsamic vinaigrette and top with goat cheese and toasted almonds. (Refrigerate any unused balsamic vinaigrette.)
