Tasty Kale/Spinach Salad

Serves: 7-8



  • 2 c baby spinach leaves, stems removed, cleaned and dried
  • 3 Cortland or Macoun apples, cored and diced (leave skin on)
  • 1 c naked almonds, coarse chopped (or you can use salted/roasted almonds)
  • ¾ c currants
  • ½ c scallions or shallots, sliced thinly
  • 3 c shrimp
  • 2 T extra virgin olive oil
  • 2-3 cloves of garlic, minced
  • 6 c kale, large stems removed, cleaned and dried
  • Cracked sea salt to taste


  • ⅔ c veggie or Canola oil
  • ½ c natural rice vinegar
  • ¼ c chives, chopped
  • 1 T freshly squeezed orange juice
  • 1 ½ T Colman's dry mustard
  • 1-2 t Ground Sumac (may need to find in Middle Eastern store, most analogous to Paprika)
  • 1 t Tamari soy sauce
  • 1 t orange zest
  • 1 t cracked sea salt



Prepare dressing first and leave at room temperature, up to two hours. Combine all ingredients with whisk.


Place bite-sized pieces of spinach into large bowl. Add apple pieces, nuts, currants, scallions, and shrimp. In large skillet, warm olive oil then add kale and garlic on medium high heat. Let kale wilt, remove from heat, add cracked sea salt, mix well and transfer to large bowl. Toss all ingredients.

Add dressing and serve immediately.

Note: You can use all kale or all spinach if you prefr. If you use all spinach, do not cook.

Principal Author: Deirdre Earls, RD, LD