SWEET-AND-SAVORY KALE SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- For the dressing: In a small bowl, whisk together the pomegranate molasses, vinegar and mustard. Pouring in a steady stream, whisk in the olive oil. Season with 1/4 teaspoon salt. (The dressing can be made up to 3 days in advance.)
- For the salad: Scatter the sweet potatoes and pearl onions on a rimmed baking sheet. Drizzle with the olive oil and season with 1 teaspoon salt. Roast until the potatoes are tender throughout and beginning to brown, about 35 minutes, tossing halfway through. Transfer to a large bowl to cool slightly.
- Add the apples, baby kale and the dressing to the bowl, and season with 1/4 teaspoon salt. Using two wooden spoons, toss gently to combine and coat evenly in the dressing.
- Sprinkle the salad with the pomegranate seeds before serving.
KALE & SWEET POTATO SALAD RECIPE BY TASTY
Here's what you need: sweet potato, garlic powder, paprika, salt, pepper, olive oil, pumpkin seeds, chili powder, maple syrup, tahini, lemon juice, water, kale, quinoa, red onion
Provided by Rachel Gaewski
Categories Lunch
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375°F (190°C).
- Add the sweet potatoes to a baking sheet. Sprinkle with the garlic powder, paprika, salt, and pepper, and drizzle with olive oil. Toss until the sweet potato is well-coated in the spices, then spread out evenly. Bake for 15 minutes, or until tender.
- In a small bowl, add the pumpkin seeds, chili powder, 1 tablespoon maple syrup, and salt, and mix until well-combined. Spread the pumpkin seeds out on a baking sheet so they're not touching each other.
- Add to the oven with the sweet potato and bake for 10 minutes, stirring halfway through, until toasted.
- In a liquid measuring cup, combine the tahini, remaining tablespoon of maple syrup, lemon juice, salt, and pepper. Mix well, then add 1 tablespoon of water at a time until desired consistency is reached.
- In a large bowl, drizzle the kale with olive oil. Massage with your hands until the kale is tender and has reduced in volume by about a third.
- Add the quinoa, roasted sweet potatoes, red onion, and pumpkin seeds. Drizzle with tahini dressing and toss well.
- Serve with more dressing if desired.
- Enjoy!
Nutrition Facts : Calories 765 calories, Carbohydrate 103 grams, Fat 29 grams, Fiber 12 grams, Protein 24 grams, Sugar 9 grams
MAUI KALE SALAD WITH SWEET ONION DRESSING
A crowd-pleasing sweet onion dressing, spicy-sweet roasted peanuts, and crunchy potato chips make this kale and cabbage salad one to beat.
Provided by Sheldon Simeon
Categories Salad Picnic Kale Cabbage Peanut Potato Cranberry Quick & Easy Onion Hawaii Soy Free Dairy Free Wheat/Gluten-Free Vegan Vegetarian
Yield 4-6 servings
Number Of Ingredients 7
Steps:
- In a large bowl, combine the kale, cabbage, cranberries, and sweet onion dressing. Toss to coat and mix thoroughly, using your hands if desired. Transfer to the fridge and let chill for at least 15 minutes.
- When ready to serve, add the potato chips and peanuts and toss to combine. Season with a pinch of salt, if needed.
SWEET ANNIE KALE SALAD
This was given to me by my sister-in-law who is a vegan and I really love it because it is sweet and different.
Provided by Janet Cardinal
Categories Other Salads
Time 20m
Number Of Ingredients 6
Steps:
- 1. combine all above ingredients and using clean hands massage ingredients into kale leaves for 5 min. By doing this it softens the leaves and the flavors blend well.
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- Thoroughly wash the kale and pull the leaves away from the thick middle stems. Tear the leaves into small, bite-sized pieces.
- Add the kale, olive oil, honey (or agave), and garlic to a large bowl. With clean hands, massage the kale until all ingredients are well combined and the leaves are slightly wilted, about 1 minute.
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12 FAVORITE KALE SALADS (PLUS TIPS!) - COOKIE AND KATE
From cookieandkate.com
- Remove the ribs. Regardless of which variety of kale you choose (they all make great salads), you’ll first want to remove the tough ribs from the leaves.
- Chop the kale. Then, you’ll want to chop the kale into pretty small, bite-sized pieces. Eating kale salads made with pieces of giant kale is mighty awkward.
- Sprinkle with salt. Next, transfer the kale to a serving bowl and sprinkle it lightly with sea salt (salt helps cut the bitter flavor of kale).
- Massage the kale. Yes, this step sounds ridiculous, but it makes all the difference. Reach into the bowl with (clean) hands and start grabbing handfuls of kale.
- Dress the kale. Drizzle in a bold dressing and massage that into the leaves so the kale is lightly and evenly coated with dressing (this is important!).
- Toss well. Now is the time to toss in additions like toasted nuts, grated/crumbled cheese and/or chopped raw fruits and veggies. If you have time, let the salad marinate for ten minutes before serving.
- Strawberry Kale Salad with Nutty Granola Croutons. Gluten free. “I just found this recipe yesterday and made it right away. This is hands down one of the best salads I have ever had!
- Anything-Goes Kale Salad with Green Tahini Dressing. Gluten free and vegan. “Made this salad last night and it was delicious! The tahini dressing was very good.
- Mexican(ish) Kale & Quinoa Salad. Gluten free. “Phenomenal salad. One I will make again and again, and will share with my friends and family. Thanks so much, Kate!”
- Deb’s Kale Salad with Apples, Cranberries and Pecans. Gluten free. “OMG this is the second kale salad recipe I’ve tried from this blog and I think I had a new favourite vegetable!
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