Spring Kale Salad

This past weekend, I had the opportunity to travel home to Texas. After this brutal NYC winter, it was heavenly to be immersed in the sunshine and involved in my family’s Easter weekend traditions. I was able to quilt with my grandma, return to favorite restaurants with one of my best friends, and eat my family’s delicious barbecue and pies.

Food is one of my favorite things about returning home. There is something ritualistic about the opportunity to sit around the same table with people who know you and share a meal. With each holiday, I find myself remembering long lost memories and recognizing how things have changed.

However, now that I am an adult, I like to incorporate my own recipes into our family meals and traditions. This year’s addition was a spring salad inspired by some beautiful greens and apples I found the day before our Easter lunch. This hearty mix paired well with my aunts’ barbecue and homemade rolls. It could also be mixed for a make-ahead office lunch! A mix of sweet and savory, this salad is great for family gatherings, picnic celebrations, graduation parties, and everything in between.


Salad Ingredients:

1 bunch of kale

1 cup brussels sprouts

1 cup farro

1 cup dried cranberries

3/4 cup jicama

1 medium apple, chopped

3/4 cup manchego cheese

3/4 cup sliced and toasted almonds

1/2 cup finely chopped dates (optional)


5 tbsp. olive oil

5 tbsp. balsamic vinegar

2 tbsp. dijon mustard

1 tbsp. agave nectar or honey


Combine salad ingredients and toss.

Combine dressing ingredients.

If serving immediately, lightly pour dressing and toss again. If making ahead of time, store the dressing is an airtight mason jar.

Tip: Make sure your fruit is dry before adding to the greens, especially if you do not plan to serve the salad immediately.


Making the salad yourself? Comment below and tell me what you think!





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