Golden Raisin Kale Salad with Red Wine Vinaigrette
Perfect fall kale salad with sweet golden raisins
- 2 bunches lacinato/dinosaur kale washed and dried
- 1/4 cup toasted sunflower seeds
- 1/2 cup golden raisins
- 3 carrots ribboned or spiralized
- 1/4 cup red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- 1/4 cup extra-virgin olive oil
- 2 tablespoons water
- 1 teaspoon salt
- ½ teaspoon ground pepper
To a blender, add the vinegar, mustard, garlic, olive oil and water
Destem the kale and chop or tear the leaves into small pieces.
Place the kale in a large bowl and toss with vinaigrette. There may be some vinaigrette leftover. Set in the fridge for at least 3 hours or up to 12 hours.
Top with sunflower seeds, raisins, and carrots.