Kale Salad with Chutney Dressing

Kale Salad with Chutney Dressing
  • Prep Time
  • 8Servings


  • 1/2 cup sunflower oil
  • 1/4 cup mango chutney
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, finely chopped
  • Salt and pepper
  • 3 bunches kale, stems discarded and leaves chopped (about 16 cups)
  • 2 cups cups mixed chopped dried fruit (such as raisins, cranberries and apricots)
  • 3 tablespoons tbsp. toasted sunflower seeds


In a blender, puree the oil, chutney, lemon juice and garlic until smooth; season.

In a large bowl, toss the kale and dried fruit. Toss with the dressing and season. Just before serving, garnish the salad with the sunflower seeds.