This Spinach and Kale Salad with Honey Dijon Vinaigrette has been my family’s favorite! It’s a great spin on a traditional spinach salad.
Welcome back friends, old and new! It’s been ages since I’ve shared a new recipe with you…over four months! I’ve never been very good at revealing much about my personal life on the blog, always assuming that you’re simply here in search of a recipe, not stories about my kids, my dog or the lady who almost ran me over at the grocery store (true story). So, I planned on getting back to work as if I’d never missed a step…
Then…messages started coming in. From you guys! Asking if I’d stopped blogging, when I was coming back and if I was okay. Oh my gosh…those really warmed my heart! Still, I’ve been hesitant about opening up, but, I also really dislike it when people throw out vague information and leave you no choice but to stalk them incessantly on all forms of social media, until you finally find the truth. I mean…I’d never do that, but I didn’t want to put you in such an awkward position.
Without getting into all the details…you may already know that I injured my back last winter. But, as soon as I was feeling great and ready to get back to work, I discovered that I had a precancerous mass on the underside of my tongue. As shocking as that news was, I’m actually very fortunate to have found it when I did and to be able to get great medical care. I’ve had to have two surgeries in order to get it all and, although it’s been a long and rough recovery, I’m feeling better than I’ve felt in a long, long time.
Let’s Get To The Salad…
In the meantime, my husband has our garden growing beautifully! No idea how he’s managed it, between diligently caring for me and everything else. We’ve had so much spinach and kale the past few weeks, which is perfect because I’ve been seriously craaaaaving solid foods and salads again. We’ve been making this one over and over. I’d say this is my family’s favorite way to eat spinach and kale.
Basically, this is your typical spinach salad with hard boiled eggs and old-school honey mustard dressing, but we’ve omitted the bacon and added salty feta crumbles, buttery avocado, zesty red onion slices and a handful of roasted sunflower seeds. I also love topping this with a tablespoon or so of hemp seeds for added protein and for their grassy, nutty flavor.
There’s so much more to come! I’m really excited! I’ve got a long list of recipes that I can’t wait to share with you. Mwah! Thanks for all the love, my friends! xo
Tips For Buying Spinach and Kale…
- Look for a dark green color. You don’t want to see any yellowing.
- Leaves should look hydrated and firm. Avoid anything with slimy leaves.
- Baby spinach and kale are ideal in salads. They are much more tender and less bitter.
- If possible, buy organic greens.
Tips For Growing Your Own Spinach and Kale…
- Both spinach and kale grow easily in a garden bed or in good soil in a container. Just grab a packet of seeds and follow directions.
- Harvest leaves in the morning, before the sun gets too hot. Harvest leaves while they are young. A small pair of scissors work well.
- As soon as you’ve harvested, place the leaves in a bowl or a colander in a bowl (I use my salad spinner). Give them a nice rinse, then fill the bowl with cold water. Allow the leaves to sit for at least fifteen minutes to a half hour. They’ll become fully hydrated and firm up. Rinse and spin to dry before using or storing.
- Store your greens covered in the refrigerator for up to three days, at the most.
- About 8 cups baby spinach and baby kale combined
- 4 hard boiled eggs, peeled and chopped
- 1 avocado, cubed
- 4 small, ripe tomatoes, quartered
- ¼ medium red onion, sliced
- 4 ounces feta cheese, crumbled
- 4 tablespoons roasted sunflower seeds
- 4 tablespoons hulled hemp seeds
- Honey Dijon Vinaigrette
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- ¼ cup apple cider vinegar
- 1 clove garlic, minced
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- ½ cup extra virgin olive oil
- Either on a large serving platter or divided onto four dinner plates, arrange the spinach and kale and top with the remaining ingredients, up to the hemp seeds.
- In a small bowl or in a jar with a tight fitting lid, combine the dressing ingredients and either whisk or shake until emulsified.
- Top the salad with the dressing just before serving. Store any additional dressing covered in the fridge.
You know what I love? I love seeing photos of recipes that you’ve made!
So…before you dig in, snap a photo with your phone, follow me on Instagram and tag it with #tasteloveandnourish
If you love this salad as much as I do, take a peek at these lovelies…