Mitchell Anderson’s Marinated Kale Salad Recipe

January 8, 2025

Welcome to a recipe that’s more than just a salad—it’s a simple yet powerful way to connect your kitchen with a global movement for better nutrition and sustainability.

CATEGORIES Recipes

Mitchell Anderson’s Marinated Kale Salad

More than just a salad, this recipe is a simple way to connect your kitchen with a global movement toward climate-friendly eating, improved nutrition, and sustainability. Inspired by DIG’s mission and crafted with care, this Kale Salad embodies adaptability and mindfulness. It also celebrates collaboration, as it was created by Mitchell Anderson, owner and Executive Chef of MetroFresh, an Atlanta restaurant where healthy, fresh food nourishes both the body and the local community.

A Delicious Step Toward Improved Nutrition, Sustainability, and Connection

Ingredients

6–8 cups kale (about 2 bunches), chopped
1/4 cup maple syrup (or honey)
1/4 cup white balsamic vinegar
2 tbsp each olive oil and canola oil
3–4 red pears sliced (or try another fruit you have on hand like apples, berries, pineapple, peaches)
1 cup golden raisins (or grapes if you think you’re going to toss them soon)
1 cup walnut halves (or other nuts, they all work)
Kosher or sea salt to taste

Directions

Prep the Kale: Rinse and dry the kale. Remove the thicker center ribs (save them for stock or compost). Chop the leaves into fine pieces and place them in a large bowl.
Massage the Kale: Drizzle maple syrup over the kale and add vinegar, oils, and a pinch of salt. Massage the kale with your hands for several minutes until the leaves soften and the ingredients are combined.
Add Toppings: Add the pears, raisins, and nuts. Toss lightly to mix.
Refrigerate: Cover and refrigerate for 30–60 minutes to allow the flavors to blend. Toss again before serving.

Small actions—whether that’s massaging store bought kale or growing it in your garden—can lead to big change. At DIG, we’ve seen how a garden can nourish not just bodies but also communities. And at MetroFresh, meals are crafted with the same care and intention, reminding us all to slow down and savor the connections that food creates.

A Salad with Heart

Mitchell’s philosophy is to serve fresh, flavorful food that’s good for the body and soul—a sentiment that aligns perfectly with DIG’s mission. Just as his salad combines simple ingredients to create something meaningful, Adji—a mother in Senegal—used one of DIG’s core programs to grow fresh, nutritious food for her family, transforming their health and future. Curious about Adji’s inspiring journey? Read more about her story here.

A Global Connection Through Nutrition: Adji’s Story

Let’s take a moment to reflect on Adji, a mother in Senegal who found hope through DIG’s regenerative gardening program. When Adji learned to grow nutrient-rich food in her own backyard, it didn’t just transform her family’s health—it became a source of pride and resilience.

Her story is a powerful reminder that access to good nutrition is essential, especially for pregnant women. Whether you’re tending a garden in Senegal or finding ways to reduce food waste at home, Adji’s journey inspires us all to make small, meaningful changes in our daily lives—changes that, when multiplied, can create a global ripple of impact.