This is a KID APPROVED kale salad! You heard us right! The kids at the market loved it and you will too. With the use of a food processor, you can get this kale salad finely chopped, eliminating the rough kale leaves that many find to be undesirable.

2 servings



  • 1 large bunch Kale*, stems removed
  • 1 tablespoon Olive Oil
  • ¼ Sweet Onion* or Green Onions*, sliced into thin rounds
  • ½ cup Spelt Berries, dry
  • ¼ cup Toasted Walnuts n’ Tart Cherries* from Savory Snackage (optional)
  • ¼ cup Parmesan Cheese, grated (optional)


  • 2 Tbsp. Lemon Juice
  • 2 Tbsp. Olive Oil
  • 1 clove Garlic* or a Garlic Scape*, minced
  • Salt & Pepper to taste

*available from local producers at Countryside Farmers’ Market at Howe Meadow


  1. Cook Spelt Berries: Add soaked spelt berries to a pot with 1 1/2 cups of water. Bring to a boil and allow to simmer, covered for about 40 minutes.
  2. Heat 1 tbsp. of oil in a small fry pan. Add onions and cook to your preference. Set aside.
  3. Combine all the dressing ingredients in a small bowl and set aside.
  4. In a food processor, pulse kale until you achieve 1/4 inch sized pieces. Transfer to a bowl and add cooked onions, spelt berries, toasted walnuts n’ cherries(optional), cheese(optional), and dressing. Toss until well combine and ENJOY!

Notes: You can skip the second step and put the onions into the salad raw. If you don’t have a food processor, you can finely chop kale by hand.

Tags: Kale | Salad

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