Golden Raisin Gorgonzola Kale Salad

with toasted almonds & a maple dijon yogurt dressing

Each week I make my yoga friends (and myself) a salad. This was last week’s salad. I usually put the salads in wide-mouthed quart mason jars (which can be enough for two, if they’re using the salad as a side, rather than a meal). My yoga friends eat them and bring the jars back and I refill them. Some jars come back to me faster than others. Last week I was down to only one quart-size jar, so the kale salads were relegated to pint-sized jars, but I packed those babies FULL! It’s a good thing that kale doesn’t mind living in cramped quarters.

One of my yoga friends took a look at the salad and decided she deserved some french fries that night to balance out all that healthy eating she was going to do tomorrow. I love her attitude and sense of humor!

This salad is an interesting combination of flavors. I massaged the kale with olive oil to minimize the bitterness. I plumped the raisins with wine (the first time) or tea (the second time) and both worked very well. The sweet raisins were a really nice contrast to the bite of the kale. The almonds were there for a nice crunch, and then there’s that creamy, dreamy gorgonzola cheese. I actually enjoyed my salad with just a drizzle of lemon juice, but I made the dressing for my friends. It’s a fabulous tasting dressing and so simple to make.

Golden Raisin Gorgonzola Kale Salad

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 2 servings 1x

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Ingredients

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For the maple dijon dressing (optional):

• 1/3 cup plain nonfat yogurt
• 2 Tablespoons dijon mustard
• 2 Tablespoons maple syrup
• A pinch of dried tarragon, crumbled — or a bit of fresh, chopped
• 1 – 2 teaspoons garlic-infused olive oil

For the salad:

• 1/4 cup golden raisins
• 1/4 cup white wine or tea
• 3 (packed) cups kale leaves, chopped
• 1 – 2 teaspoons garlic-infused olive oil
• A bit of gorgonzola cheese
• 2 – 3 Tablespoons toasted almond slices

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Instructions

1. To make the dressing: whisk together all dressing ingredients in a bowl.
2. Set the raisins in a bowl with the wine to soak for at least 15 minutes to plump them.
3. Put the kale leaves in a larger bowl and drizzle the olive oil over. Massage the oil into the leaves with your hands. This will turn the kale a bright green color and soften any bitterness.
4. Put the kale in your salad bowl and top with the soaked raisins, crumbled gorgonzola and toasted almond slices. If you like, drizzle with maple dijon dressing or a bit of fresh-squeezed lemon juice.

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Notes

I used the olive oil from my marinated cheese (recipe here), but if you don’t have any garlic-infused olive oil on hand, simply set some olive oil in a bowl with a clove or two of garlic for at least 15 minutes or up to several hours. If you want to save this garlicky olive oil, store it in a covered jar in the fridge.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Full Plate Thursday and Hearth & Soul Bloghop.