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SALAD: Black Cherry Kale Salad

Side Dishes


From our friend, Rebekah Fedrowitz, MHN
Holistic Nutrition Consultant & Food Blogger



  • 1 bunch kale, stalks removed and discarded and leaves thinly sliced
  • 1 large carrot, shredded
  • 1 granny smith apple, shredded
  • 1/2 lemon, juiced
  • 1/4 cup Milanese Gremolata Olive Oil
  • 1/4 cup Black Cherry Balsamic
  • 1/4 teaspoon dried thyme
  • sea salt
  • freshly ground pepper


  1. In large bowl, combine the kale, carrots, and apple.
  2. In a small bowl, whisk lemon juice, oil, vinegar, and thyme.  Once dressing has emulsified, add salt and pepper to taste.
  3. Pour the dressing over the kale and toss to coat.  Allow to sit at room temperature for 15 minutes, or store in the refrigerator for a couple hours before serving.