Autumn Kale Salad

Autumn Kale Salad

Autumn Kale Salad

  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 small red bell pepper, sliced thinly
  • 1/2 cup low-sodium vegetable broth (or water)
  • 8-10 cups shredded kale
  • 1 cup frozen corn
  • 1 (15 oz.) can low-sodium kidney beans, drained and rinsed
  • 2 small apples, cored and diced
  • 1/2 tsp crushed red pepper
  • 2 tsp Bragg’s organic sprinkle
  • 2-4 Tbsp walnuts
  • 2-4 Tbsp golden raisins
  • 1 tsp balsamic vinegar
  1. Add onion, garlic, red bell pepper and veggie broth to a large pot over medium heat. Cook until tender, or about 3 minutes.
  2. Add kale; cook until wilted (about 5 minutes). Add a tablespoon of water if it begins to stick to the pan, and repeat as necessary.
  3. Add corn, beans, apple and dried spices; mix well. Stir continuously for another 5 minutes.
  4. Add walnuts, raisins and balsamic vinegar; cook until warm.

2 thoughts on “Autumn Kale Salad

  1. Pingback: Kale Yeah! | Running on Vegan

  2. Pingback: Vegan Outreach and Meatless Monday: Spicy Tofu Burgers | Running on Vegan

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