Which do you think is more nutritious, spinach or kale?
Most people might guess kale, but according to an article in The Huffington Post (Kale vs. Spinach: Which Is Healthier?), both are “very healthy choices. Kale might have the edge here, but spinach is no slouch.”
But why choose? Combine both in this delightfully delicious salad. It’s extremely easy to assemble, and the dressing is oh so good! A bit sweet and yet a little tart, it has a burst of flavor and a little kick. I made this for my students in our vegan cooking class a few weeks back, and everyone was so surprised that a dressing could be this good, and this fast to prepare. And with super foods kale and spinach, you’re getting plenty of Vitamins A, B6, C, K, folate, calcium, copper, manganese, iron, and fiber.
You can certainly add your own twist to the salad, too. For summer, try fresh blueberries or sliced strawberries. In cooler months, add diced apples or dried cranberries. It’s lovely to serve as a first course, season after season.
This makes enough to fill a medium-size salad bowl, but I can eat the whole thing myself. Simple, quick, and highly nutritious, it’s a pretty great way to sneak a big dose of fresh baby greens into your menu all year long.
SPINACH AND KALE SALAD WITH PECANS, DRIED CHERRIES, AND DATE CITRUS DRESSING
2 cups baby spinach, chopped
2 cups baby kale, chopped
1/4 cup raw pecans, roughly chopped
2 tablespoons dried cherries
1/4 cup orange juice
1 tablespoon date syrup (or maple syrup)
few dashes of hot sauce
sprinkle of black pepper and kosher salt
Place greens in medium size bowl, and top with pecans and cherries. In a small container, mix together the orange juice, date (or maple) syrup, hot sauce, and salt and pepper. Drizzle over salad and serve immediately.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen