Purple kale, in its beauty and texture, is a vegetable that definitely rises above the ordinary. This salad is rich in health-acclaimed purple pigmented, anthocyanins.
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One large bunch of purple kale
1 large carrot peeled
1 beet, peeled
1 small apple
¼ cup chopped walnuts
¼ cup dried cranberries (preferably without sugar)
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 teaspoon cinnamon
- Clean kale and remove stems. Let air dry or dry with paper towel.
- Chop kale, carrot, beet and apple, finely (may chop manually or use grater, food processor or high-power blender).
- Toss kale, carrots, beets, apples, walnuts and cranberries together.
- Mix together oil, vinegar and cinnamon. Pour over salad using more or less to taste
Makes 6 servings.
Total fat: 8g
Saturated fat: 1g
Trans fat: 0g
Total Carbohydrate: 15g
Recipe provided by Digestive Disease Health Team Dietitians