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Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Kale and Strawberry Salad

By Chef Sara

This Kale and Strawberry Salad is a delicious synergy of several different calcium and iron-containing foods. Kale, especially the darker and more tender lacinato variety, is rich in calcium, while sunflower seeds and pumpkin seeds provide plant-based iron. By adding vitamin C-rich strawberries and a tasty citrus-mint dressing, the iron is more easily absorbed by our bodies–a win-win! The vinaigrette recipe will make more than you need for the salad, but it will keep in the fridge for up to a week.

Ingredients

For the Citrus-Mint Vinaigrette
 ½ cup Juice of 1 naval orange
 ¼ cup Juice of 1 lime
 1 ½ tbsp white wine vinegar
 1 tbsp real maple syrup
 1 small shallot, minced
 1 tbsp chopped fresh mint
 Generous pinch of salt
 Freshly ground pepper, to taste
 ¾ extra-virgin olive oil
For the Greens and Toppings
 2 bunches lacinato kale, washed and dried, stems removed and thinly sliced
 ¼ cup raw or toasted sunflower seeds
 ¼ cup raw or toasted pumpkin seeds
 1 pint fresh, organic strawberries, rinsed, hulled, and sliced

Directions

1

To make the vinaigrette, whisk together the orange juice, lime juice, vinegar, maple syrup, shallot, mint, salt, and pepper, in a medium mixing bowl. Slowly stream in the olive oil, whisking constantly, until the dressing is emulsified. (As an alternative method, combine all ingredients in a mason jar and shake well, until the dressing is emulsified.) Set aside until ready to use.

Place the sliced kale in a large bowl, and add ¼ cup of the vinaigrette. Using your hands, mix and massage the kale and dressing together until the kale deepens in color and softens. Taste the kale, and add up to ¼ cup of additional dressing if additional flavor is needed. Gently mix in the sunflower seeds, pumpkin seeds, and strawberries, and serve immediately.

Kale and Strawberry Salad
IngredientsDirections

Kale and Strawberry Salad

DifficultyEasy
YIELDS
4 to 6 servings

INGREDIENTS

For the Citrus-Mint Vinaigrette
 ½ cup Juice of 1 naval orange
 ¼ cup Juice of 1 lime
 1 ½ tbsp white wine vinegar
 1 tbsp real maple syrup
 1 small shallot, minced
 1 tbsp chopped fresh mint
 Generous pinch of salt
 Freshly ground pepper, to taste
 ¾ extra-virgin olive oil
For the Greens and Toppings
 2 bunches lacinato kale, washed and dried, stems removed and thinly sliced
 ¼ cup raw or toasted sunflower seeds
 ¼ cup raw or toasted pumpkin seeds
 1 pint fresh, organic strawberries, rinsed, hulled, and sliced

DIRECTIONS

1

To make the vinaigrette, whisk together the orange juice, lime juice, vinegar, maple syrup, shallot, mint, salt, and pepper, in a medium mixing bowl. Slowly stream in the olive oil, whisking constantly, until the dressing is emulsified. (As an alternative method, combine all ingredients in a mason jar and shake well, until the dressing is emulsified.) Set aside until ready to use.

Place the sliced kale in a large bowl, and add ¼ cup of the vinaigrette. Using your hands, mix and massage the kale and dressing together until the kale deepens in color and softens. Taste the kale, and add up to ¼ cup of additional dressing if additional flavor is needed. Gently mix in the sunflower seeds, pumpkin seeds, and strawberries, and serve immediately.

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