Have you cooked with raisins in a savory dish before? I’m not sure I had. But I had a couple bunches of kale and about 1/2 cup of golden raisins left in a bag. I felt like having something earthy yet spicy yet sweet—simple, right? But this salad ticked every box!
The raisins are cooked down with garlic, shallots, red pepper flakes, white balsamic vinegar and lemon juice. A real combination of tastes. The raisin mixture does get more gooey as it sits, so make it when you’re ready to eat.
The salad base is kale and bulls blood micro greens, aka beet micro greens. But so many alternatives would work here: radishes, carrots, cilantro or another micro green. I add more shallots to the salad and top with the cooked raisins. So, so good!
Spicy and sweet golden raisins give this kale salad a kick.
10 Minutes
5 Minutes
15 Minutes
Step 1
Make the salad. Massage the dino kale with the olive oil and salt. Set aside. Add 2 tbsp of the sliced shallot to the salad. Reserve 1 tbsp for the raisin mixture.
Step 2
Make the raisin mixture. Add the avocado oil to a pan on medium heat. Add the garlic and shallots once the oil shimmers. Mix a bit to avoid burning, then add the raisins and stir. Quickly add the white balsamic and lower the heat (it will bubble as the vinegar cooks off a bit.) Add the lemon juice and stir to combine. Finally add the red pepper flakes, and take off heat. Top the salad with the raisin mixture, and serve immediately.
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