Kale Salad Recipes

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MASSAGED KALE SALAD

For a delicious, healthy salad, try Aarti Sequeira's Massaged Kale Salad from Food Network. Fresh mango adds sweetness and pumpkin seeds add crunch to the dish.

Provided by Aarti Sequeira

Time 20m

Yield 4 servings

Number Of Ingredients 8



Massaged Kale Salad image

Steps:

  • In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.
  • In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes. Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.

Nutrition Facts : Calories 269, Fat 17 grams, SaturatedFat 2.5 grams, Sodium 170 milligrams, Carbohydrate 28 grams, Fiber 4 grams, Protein 6 grams, Sugar 14 grams

1 bunch kale (black kale is especially good), stalks removed and discarded, leaves thinly sliced
1 lemon, juiced
1/4 cup extra-virgin olive oil, plus extra for drizzling
Kosher salt
2 teaspoons honey
Freshly ground black pepper
1 mango, diced small (about 1 cup)
Small handful toasted pepitas (pumpkin seeds), about 2 rounded tablespoons

SIMPLEST KALE SALAD

Memorize this classic, cheesy, massaged kale salad and make it your go-to side for any family dinner.

Provided by Anna Stockwell

Categories     Salad     Kale     Lemon Juice     Honey     Cheese     Parmesan     Side     Kid-Friendly     Small Plates     Quick and Healthy     Quick & Easy     Wheat/Gluten-Free

Yield 6 servings

Number Of Ingredients 6



Simplest Kale Salad image

Steps:

  • Whisk oil, lemon juice, honey, and salt in a large bowl. Add kale and toss to coat. Massage with your hands until leaves are shiny and dark green. Toss in Parmesan. Transfer salad to a platter. Top with more Parmesan before serving.

6 Tbsp. extra-virgin olive oil
6 Tbsp. fresh lemon juice
1 Tbsp. honey
1 tsp. kosher salt
2 bunches curly kale (about 1 lb.), rinsed, ribs and stems removed, leaves torn into 1"-1 1/2" pieces
2 oz. Parmesan, finely grated (about 1 cup), plus more for serving

BEST WARM KALE SALAD EVER!

Make and share this Best Warm Kale Salad EVER! recipe from Food.com.

Provided by JodiTriesToCook

Categories     Vegetable

Time 8m

Yield 1 serving(s)

Number Of Ingredients 8



Best Warm Kale Salad EVER! image

Steps:

  • In a large non-stick skillet, melt butter and saute onions, pepper, and mushrooms until browned around edges.
  • Add balsamic vinegar to skillet, and let it cook out the vinegar a bit, just a good 5 second.
  • Reduce heat to low, and add in big bunch of fresh, chopped kale and garlic. Mix the contents until the kale is fully coated with the butter, balsamic, and veggies. The kale should just be slightly warm, not wilted.
  • Transfer the contents of the skillet onto a plate. Grate fresh asiago (I prefer the big shreds) over the top, if desired.
  • Enjoy.

Nutrition Facts : Calories 235.5, Fat 23.2, SaturatedFat 14.6, Cholesterol 61.1, Sodium 208.7, Carbohydrate 6.2, Fiber 1, Sugar 3.5, Protein 1.9

1 bunch fresh kale, chopped (enough to cover your skillet)
1/8 red bell pepper, chopped
1/8 yellow onion, chopped
2 white button mushrooms, chopped
1 fresh garlic clove, minced
2 tablespoons organic butter
2 teaspoons quality balsamic vinegar
asiago cheese, to taste

THE BEST KALE SALAD

Everyone always asks for the recipe when I bring this salad to parties. We all love it so much, my friends and I just refer to it as: 'The Kale Salad'.

Provided by Alli Shircliff

Categories     Salad     Green Salad Recipes     Kale Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 17



The Best Kale Salad image

Steps:

  • Place kale in a large serving bowl; add 1 teaspoon olive oil and 2 pinches salt. Gently massage the oil and salt into kale. Set aside to allow kale to soften, about 10 minutes.
  • Combine 1/4 cup olive oil, lemon juice, Dijon mustard, maple syrup, cumin, garlic powder, cayenne pepper, salt, and pepper in a plastic or glass container with a lid. Cover container and vigorously shake until dressing is light yellow and evenly combined.
  • Layer carrots, roasted corn, tortilla chips, almonds, and smoked cheese on top of kale. Drizzle dressing over salad. Mix salad using tongs to evenly distribute. Gently stir eggs into salad.

Nutrition Facts : Calories 337.6 calories, Carbohydrate 23.7 g, Cholesterol 110.3 mg, Fat 24.4 g, Fiber 4.7 g, Protein 10.8 g, SaturatedFat 4 g, Sodium 378.4 mg, Sugar 4 g

1 bunch lacinato kale, ribs discarded and leaves cut into thin strips
1 teaspoon olive oil
2 pinches salt
¼ cup olive oil
1 lemon, juiced
1 tablespoon Dijon mustard
1 teaspoon maple syrup, or more to taste
¼ teaspoon ground cumin
1 pinch garlic powder, or to taste
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste
2 carrots, grated
½ cup frozen roasted corn (such as Trader Joe's®), thawed
¼ cup crushed tortilla chips
¼ cup dry-roasted almonds, coarsely chopped
2 tablespoons grated smoked white cheese (such as Beecher's® Smoked Flagship)
2 hard-boiled eggs, chopped

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