Yes, even on Thanksgiving, I serve kale to family and friends. This salad is a vibrant and robust taste of fall: full of hearty, seasonal root vegetables, a hint of maple syrup, and the crunch of pumpkin seeds. You'll "eat the rainbow" when you eat this salad, which is hearty enough to make a meal for your vegetarian guests, served with a side of quinoa or farro.
Kale is an excellent source of fiber, vitamin K, calcium, potassium, iron, folate and many other nutrients, all at 36 calories per cup! It can be enjoyed raw or cooked.
If you happen to be located in the San Francisco Bay Area and want to learn to cook more recipes like this one, I’ll be teaching a series of hands-on cooking classes starting January 2017 in the new Thrive Kitchen at Kaiser Permanente Mission Bay Medical Offices in San Francisco. Register by calling the Health Education Department at (415) 833-3450.