Paleo Comfort Foods: Shada’s Kale Salad

So as most of you have noticed, I am sure…I have been on a real Fall kick lately.  Oh, it’s only the beginning folks.  I made a Fall recipe last night from one of my favorite Paleo cookbooks —  “Paleo Comfort Foods” written by Julie & Charles Mayfield.  It is an excellent book for all things comforting!  If you come from the south and you’re thinking, “but how can I live a paleo lifestyle without my biscuits and gravy!?”…hey, I hear you.  These two took care of it!  You’ll find lots of southern, homestyle favorites like biscuits that are grainfree, more than one style of gravy that is honestly THE best gravy I have ever had.  They have even got a recipe for fried-green tomatoes and fried okra…c’mon now, it doesn’t get much more comforting than that.

So what recipe did I make last night?  Well, it’s one of my favorites from the book.  It is called Shada’s Kale Salad, and it is actually the first time I ever ate kale uncooked.  I always thought it was too sturdy of a green to really enjoy raw, but I was wrong!

When you think of Fall recipes do you usually think of something warm?…something heavier and richer?  Often times you don’t think of salads as Fall eating, but let me tell ya — there are tons of fruits and veggies that are harvested this time of year!  I could see this salad fitting in perfectly at a picnic in the summer, but lots of its ingredients are readily available right now.  I love eating fruits and vegetables that are in season, heck, not only are they cheaper…but let’s face it – they look the best and they’re the freshest.  Remember, we are talking about eating seasonally based on when the produce is harvested…not when it is planted or in the process of maturing.  Your local farmer’s markets or CSA’s will have produce available that is currently being harvested, that’s what you want!!

This salad calls for kale as its main ingredient which is harvested in the Fall.  Also, this salad is overflowing with sweet apple and some radishes…those are both Fall favorites as well.



  • 1 bunch kale, washed and stems removed
  • 4 radishes, sliced
  • 3/4 c. sun-dried tomatoes, minced (check labels and pkgs here — there can be sneaky ingredients)
  • 1 large apple, I used a Gala, chopped
  • 3/4 c. flat-leaf parsley, chopped
  • 3/4 c. fresh mint, chopped
  • 1 c. toasted pecans
  • salt and pepper to taste
  • 1/2 c. EV olive oil
  • 1 large lemon, juiced



  1. Chop the kale into very small pieces
  2. Mix all ingredients (except olive oil and lemon juice) in large bowl along with the kale.
  3. Whisk together lemon juice and olive oil.  Pour over salad and toss well.


This salad is good at room temperature or cold.  I like to make mine first while I am still cooking the rest of dinner so that it can sit for a little bit and soften.  The kale, as I mentioned before, is a tougher green and letting it sit a bit in the oil and lemon juice helps.  In my opinion, the mint and sun-dried tomatoes are really what makes this salad terrific.

The mint is just a nice snap in your mouth compared to the other flavors, absolutely perfect so don’t fear it or opt to leave it out!!



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