Macerated Kale + Gogi Berry Salad

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Hey happy Monday!!! Let’s talk about kale tonight.  You know, the ridiculously nutritious, leafy green that comes in lots of different types and makes everything a little bit more awesome? Some industry analysts are speculating that kale might be “out” soon but I’m not listening to anything of that sort.

Kale is going nowhere.  I still talk to people everyday that are just discovering its benefits and I know twice as many people who are long-term, committed kale lovers.  If you’re getting sick of eating kale, change the way you prepare it instead of disregarding it as yesterday’s old news.  Softening your kale through the process known as maceration is an excellent way to switch up the routine and experience something new.  This is definitely one you’re going to want to try.

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Have you ever heard of the food preparation technique of macerating something? It’s essentially the process of soaking something in liquid (in this case, citrus) so it breaks down and softens a bit. It’s the perfect strategy to use on kale because it is so tough in its raw form!!

Can you imagine how good this kale tastes after its been soaking in fresh squeezed orange + lemon juice, dried berries, sun-dried tomatoes, scallions and balsamic vinegar? It gets nice and soft and soaks up all of the fresh flavors that its been marinating in alllllll night long. Top it off with some toasted pine nuts and I swear, your knees will buckle.

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What will you need?

6 cups raw kale, washed + torn into small pieces

1 orange, juiced

1 lemon, juiced

1 tbsp balsamic vinegar

2 green onions, chopped

1/3 cup dried currants

1/3 cup dried gogi berries

1/3 cup sun-dried tomatoes in olive oil, thinly sliced

Optional: Toasted pine nuts

How do you make it?

Put all of your torn kale in a large mixing bowl.  Pour the orange/lemon juice and balsamic over the leaves. Toss to coat evenly.

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Throw all of your other ingredients on top and toss again.

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Cover the bowl and place in the refrigerator overnight… about 8-10 hours.  Dream about this salad (this is an important step).

In the morning, this is what the salad will look like.  Yah, I know. I’m equally amazed.

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Make a big batch, store in the fridge and enjoy this for lunch throughout the week!  I guarantee your lunch will be better looking than all of your coworkers’ lunched, unless of course they made this salad.  Then it might be a tie.

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  1. I would never have thought about macerating kale – but this I have to try :)

    • Allie @ The Nutritional Epiphany says:

      Yeah it’s definitely a great technique, especially because the texture of raw kale can be so terrible sometimes!

  2. We grew kale in the veggie patch but I had no idea what to do with it! I think my attempts at cooking it put us off. I might have to give kale another go and try this recipe. Maybe I can become a kale lover.

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