A summer kale salad loaded with fruits and dressed with a vegan vinaigrette. Fresh peaches and grapes are the fresh fruits in this salad, and they are paired with dried cranberries and sliced almonds. All this fruit galore tops a crunchy kale and red cabbage base.
Chop, rinse and drain both the kale and the red cabbage, keep them separated.
Add 5 tbsp olive oil to the kale and massage the leaves for 1-2 minutes.
Add the red cabbage to the kale and toss. Place mixture on the bottom of a serving bowl.
Add about 3/4 of the dried cranberries to the salad base, reserving some for top decoration.
Clean and pit the peaches, remove the skin. Slice them and cut each slice into smaller bits. Add to salad.
Rinse and dry the grapes, add to salad.
Top with sliced almonds and remaining dried cranberries.
In a small jar, combine the balsamico vinegar, agave syrup and a pinch of salt. Close the lid and shake vigorously to combine. Drizzle the dressing over the salad and toss to combine.
Choose the smallest grapes you can find, so you can keep them whole. I find that whole round red grapes make a nice visual effect. If you can't find such, any other type of grapes will do. Feel free to slice them if they are very large.