Kale Salad

I’m not too shy about eating mangoes in January, but at the same time, I do like to try to source most of my produce and other food from my local Farmer’s market.  I find it to be a bit of a challenge to use local produce in the winter, but it’s a challenge I’m up for.

The big thing at the market lately has been kale.


Thing is, there’s only so many kale chips a girl (and her meat n’ potatoes-loving Newfoundlander husband) can handle.  In an effort to find a new way to use kale (and to broaden my sometimes spinach, arugula and romaine-limited salad repertoire) I created this crunchy, tangy winter salad.

Here’s what you need:

(amounts depending on how many mouths you’re feeding)


1 part kale, chopped fine

1/2 part raw broccoli, chopped

1/2 part arugula, chopped

1 avocado, chopped

Handful of roasted pepitas (my favourite are from a vendor at the Halifax Famer’s Market – but they don’t have a website to link to!  You’re just going to have to check it out…they sell awesome roasted nuts too!)


1 part oil (I usually use olive oil, but a splash of walnut oil mixed in is nice too)

Juice of one lemon (two if you’re making quite a large salad)

1/4 part agave nectar (honey would do)

1/4 part dijon mustard


Here’s what you do:

Toss together all the salad ingredients in a large bowl.  In a jar or tupperware container with a lid, add the vinaigrette ingredients, close the lid and shake like crazy until the oil has emulsified and you have a nice creamy mixture.  Give it a taste and add more agave nectar or lemon juice depending on how sweet or tart you like your vinaigrette.


Pour the vinaigrette into the salad and toss to coat.  Enjoy!


Recipe is a Jessie original!