TANGY AND TASTY KALE SALAD
This nutritious Brussels sprout and kale salad tastes way better than it sounds!
Provided by CAROLYNBASS
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 21m
Yield 6
Number Of Ingredients 12
Steps:
- Combine olive oil, lemon juice, mustard, shallot, garlic, salt, and pepper in a bowl. Set dressing aside.
- Heat olive oil in a skillet over medium heat. Add almonds and cook until just browned, 1 to 2 minutes.
- Toss kale, Brussels sprouts, and toasted almonds in a bowl with the dressing. Add Pecorino Romano cheese and serve immediately or allow to sit about 30 minutes for flavors to meld.
Nutrition Facts : Calories 352 calories, Carbohydrate 15.6 g, Cholesterol 20.6 mg, Fat 28.8 g, Fiber 3.9 g, Protein 11.8 g, SaturatedFat 6.4 g, Sodium 502.2 mg, Sugar 1.6 g
KALE SALAD
I love making meals that wow everyone. The flavor and nutrition in this kale salad set it apart from other 30-minute creations. -Gina Myers, Spokane, Washington
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place kale in a large bowl. With clean hands, massage kale until leaves become soft and darkened, 2-3 minutes; stir in apple., In a small bowl, whisk oil, lemon juice, salt and pepper until blended. Drizzle over salad; toss to coat. Sprinkle with cheese and pumpkin seeds.
Nutrition Facts : Calories 113 calories, Fat 9g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 381mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
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
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12 FAVORITE KALE SALADS (PLUS TIPS!) - COOKIE AND KATE
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- 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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