Kale Fiesta Salad Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Blend juice of half of 1 lemon, 1/2 of the basil, garlic, 1 tablespoon olive oil, Parmesan cheese, salt, and pepper together in a food processor until smooth. Place chicken thighs in a nonstick baking pan.
• Bake naked chicken thighs in the preheated oven for 30 minutes. Remove from oven and pour blended mixture over chicken.
• Continue baking until chicken is no longer pink in the center and juices run clear, about 15 minutes more. Let cool for 10 minutes. Shred chicken using 2 forks. Set aside.
• Heat remaining olive oil in a saucepan over medium-low heat. Stir in onion and cook until softened and golden brown, about 10 minutes. Add remaining lemon juice and basil, vinegar, and honey. Heat dressing thoroughly, about 5 minutes.
• Mix chicken, kale, cucumber, tomato, carrot, corn, black beans, and olives together in a bowl.
• Pour warm dressing onto salad; massage and toss until well coated.

Steps:

• 1. Toast the pumpkin seeds in a medium skillet over medium-high heat, watching carefully, stirring until light brown, about 5 minutes.
• 2. Combine the kale, feta, and onions in a large bowl. Toss with the olive oil, lemon zest, lemon juice, and season with salt and pepper. Scatter the pumpkin seeds over the top and serve.

Steps:

• Heat 2 tablespoons oil in a small skillet over medium-high. When oil shimmers, add capers. Cook, stirring a few times, until they swell and darken slightly, 1 1/2 to 2 minutes. Add hazelnuts and cook 1 minute more. Transfer mixture (with oil) to a small bowl. Let cool completely, then stir in celery.
• Meanwhile, in a large bowl, whisk together mustard and vinegar. Gradually whisk in remaining 2 tablespoons oil to make the dressing; season with salt and pepper. Add frisée and kale, tossing to evenly coat; let stand at least 20 minutes and up to 1 hour. Top with caper mixture before serving.

Steps:

• Prepare lettuce as usual for salad.
• Drain and rinse beans and add to lettuce.
• Add shredded cheese, tomatoes, and salad dressing.
• Chill for at least 4 hours.
• Add crushed Fritos just before serving.

Steps:

• Massage kale with salt in a large mixing bowl for 2 minutes. Pour vinegar over the kale and toss to coat. Fold apple, feta cheese, currants, and pine nuts into the kale.

Steps:

• Mix all together in a large bowl.
• Let set at room temp for a few hours for flavors to blend.