recipes

Rainbow Kale Salad with Honey Mustard Dressing

This vibrant rainbow kale salad will bring color and life to your dining table. With fresh torn kale leaves as the base, it is laced with the sweetness of peaches, and oranges, the tart acidity of grapefruit and is filled with nutritious vegetables. A hint of crumbled blue cheese and chopped walnuts add a deeper dimension and the homemade honey mustard dressing finishes it perfectly.




This vibrant, fresh and tasty kale salad is so good! You will never have another kale salad this delicious.




Total Time

20 mins

Servings

4

Nutrition

252 cals

Ingredients

For the Salad:
  • 6 cups of torn kale leaves
  • 1 cup of sliced peaches
  • 1 cup of sliced oranges
  • 1 cup of sliced grapefruit
  • 1 cup of sliced cucumber
  • ½ cup of sliced red onion
  • ½ cup of grape tomatoes
  • ½ cup of julienned carrots
  • ½ cup of julienned white cabbage
  • ½ cup of julienned red cabbage
  • ½ cup of julienned beets
  • ¼ cup of crumbled blue cheese
  • ¼ cup of chopped walnuts
For the Dressing:
  • 1 tablespoon of French mustard
  • 1 tablespoon of raw, organic honey
  • 2 tablespoons of extra virgin olive oil

Directions

  1. Combine kale leaves, cucumber, red onions, peaches, oranges, grapefruit, tomatoes, carrots, cabbage, beets, blue cheese and walnuts in a large bowl.
  2. Toss well until evenly distributed.
  3. In a small bowl, mix mustard with honey and olive oil until you get a homogeneous dressing.
  4. Pour dressing over salad ingredients and mix well.
  5. Serve salad as a side or main course.




Nutrition

Calories

252 cals

Fat

11.7 g

Protein

8.7 g

Carbohydrates

34.1 g

Sugar

21.9 g

Fiber

7.8 g

Fiber 7.8 g
Calcium 247.3 mg
Potassium 992.5 mg
Vitamin A 657.9 µg
Vitamin C 177.2 mg
Folic Acid (B9) 197.6 µg
Vitamin K 724.6 µg
kalesalad
Felicia Lim
Felicia Lim is a Singaporean girl who moved halfway across the globe to Buenos Aires, Argentina for love. Her interest for healthy cooking began after her boyfriend was diagnosed with Celiac Disease and several food allergies, and intensified after her mum was diagnosed with Type II diabetes. Felicia strongly believes that food is our medicine and that we are what we eat, so she only cooks with whole foods and unprocessed ingredients to create dishes that still taste delicious but have the added bonus of being nutritious.

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