Recreating The Rustic Kale Salad From Active Culture
For over a decade, Active Culture in San Clemente has been one of my favorite spots for fresh, wholesome meals. Among their incredible menu items, the “Rustic Kale Salad” has always stood out to me as a perfect combination of vibrant flavors and textures. Every bite feels nourishing, and I always leave feeling energized and satisfied.
This year, I decided to recreate the salad for Thanksgiving, and it was an absolute hit! The combination of earthy kale, sweet red grapes, tangy dried cranberries, and nutty almonds and walnuts, all tied together with a bright lemon vinaigrette, is nothing short of perfection. The flavors blend so harmoniously that it feels like a celebration of the season.
What’s even better? Making it at home has saved me so much money. While I still love stopping by Active Culture, having the ability to whip up this salad whenever I want means I can enjoy it more often without breaking the bank. Whether you’re looking for a nutritious lunch, a beautiful side dish, or something to impress at your next gathering, this salad has you covered. Let’s dive into how to make it!
The Recipe: Mock Rustic Kale Salad with Garlic Lemon Dressing
Ingredients:
- 4 cups fresh kale, chopped and massaged
- ½ cup red grapes, halved
- ¼ cup dried cranberries (unsweetened or lightly sweetened)
- ¼ cup slivered almonds
- Optional: ¼ cup walnuts, chopped ( I like better without)
- Optional: ¼ cup Parmesan cheese (omit or substitute for a dairy-free alternative if needed)
For the Garlic Lemon Dressing:
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 garlic clove, finely minced or grated (optional)
- 1 tsp Dijon mustard
- 1 tsp maple syrup (or adjust to taste)
- Pinch of salt and black pepper
Instructions:
- Prepare the Kale: Rinse and chop the kale into bite-sized pieces. Massage the leaves with a small amount of olive oil for 2-3 minutes until softened.
- Mix the Salad: In a large bowl, combine the kale, grapes, cranberries, almonds, and optional walnuts and Parmesan (or your preferred substitute).
- Make the Garlic Lemon Dressing: Whisk together olive oil, lemon juice, minced garlic, Dijon mustard, maple syrup, salt, and pepper in a small bowl until emulsified.
- Assemble: Drizzle the dressing over the salad and toss to coat. Adjust seasoning if necessary. Serve immediately or refrigerate for up to 24 hours.
Why You’ll Love This Salad
- Nutritious: Packed with antioxidants, fiber, and healthy fats.
- Customizable: Easy to adapt for different dietary needs (e.g., dairy-free, vegan).
- Meal Prep Friendly: Keeps well in the fridge for a quick grab-and-go option.
Tips for Making It Your Own
- Add protein like grilled chicken or salmon for a more filling meal.
- Swap almonds for walnuts or sunflower seeds for a nut-free version.
- Experiment with other dried fruits like cherries or golden raisins.