Kale Salad
Recipe type: Side Dish
Kids Cook! Get your kids involved in the kitchen by having them help out with this recipe. Here’s what they can do!* This is a great opportunity to teach your kids how to remove the stems from kale and de-core an apple. Great skills for them to use when building their lunches later.

Dietitian's Tip: Have you heard of the "Half Your Plate Campaign"? I like its simple approach that sidesteps the need to learn serving sizes and number of servings needed by age. Just make half your plate, at each meal, vegetables and/or fruit. (The K.I.S.S. principle works in nutrition, too!)
  • ¼ cup (60 mL) Canola oil
  • 1 garlic clove, pressed
  • 2 tbsp (30 mL) red wine or white balsamic vinegar
  • 1 tbsp (15 mL) Dijon mustard
  • 1 tbsp (15 mL) maple syrup
  • ¼ tsp (1 mL) salt
  • ¼ tsp ( 1 mL) pepper
  • 4 cups (1 L) baby kale or torn kale leaves (stems removed)
  • ¼ cup (60 mL) pumpkin seeds
  • ¼ cup (60 mL) dried cranberries
  • 1 small apple cut into slices
  1. In large bowl, whisk together Canola oil, garlic clove, red wine or white balsamic vinegar, Dijon mustard, maple syrup, salt and pepper.
  2. Add baby kale (stems removed), pumpkin seeds, dried cranberries and apple slices.
  3. Toss and serve or let stand up to 1 hour before serving.
Please Note
*All “Kid’s Cook!” ideas herein are meant as a guide only. You know what your child can safely manage. Make sure they know and understand your rules for working in the kitchen safely and always supervise kids in the kitchen.
Recipe by Yummy Lunch Club at http://yummylunchclub.ca/beer-soaked-beef-rotisserie-roast-with-skillet-corn-and-kale-salad/