Kale salad recipes - 7 recipes
Top rated Kale salad recipes
Northern Spy's Kale Salad

By bianchns
This salad is ideal for making ahead for company (or tomorrow's lunch) and has been a mainstay on the menu at North...
- Serves 2
- 1/2 1/2
- cup cubed kabocha, butternut, or other winter squash
- Extra-virgin olive oil
- Salt and freshly ground pepper
- 1 1
- bunch kale (preferably lacinato or dinosaur kale), ribs removed and finely sliced, about 2 1/2 cups
- 1/4 1/4
- cup almonds, cut roughly in half
- 1/4 1/4
- cup crumbled or finely chopped Cabot clothbound cheddar (or any good, aged cheddar -- if you can't find aged cheddar, use parmesan)
- Fresh lemon juice
- Pecorino or other hard cheese, for shaving (optional)
Roasted Yam & Kale Salad

By YOder
Super foods make a super salad! Nutrient-rich kale and garnet yams are the keys to this colorful salad
- 2 garnet or jewel yams, cut into 1-inch cubes
- 3 tablespoons olive oil, divided
- Salt and freshly ground black pepper to taste
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 bunch kale, torn into bite-sized pieces
- 2 tablespoons red wine vinegar
- 1 teaspoon chopped fresh thyme
Black-Eyed Pea Cakes with Kale Salad and Mushroom Vinaigrette

By LRay
Black-eyed peas are mixed with a variety of spices to make these lovely little cakes that are fried and served over...
- BLACK-EYED PEA CAKES
- 2 cups milk
- 2 eggs
- 4 tablespoons garlic, minced
- 4 tablespoons shallots, minced
- Canola oil, as needed
- 6 cups black-eyed peas, cooked
- 1/2 cup olive oil
- 2 lemons, zested and juiced
- 1 teaspoon cumin seed, toasted then ground
- 1 teaspoon coriander seed, toasted then ground
- 1/4 cup scallions, sliced thinly
- 2 cups panko bread crumbs, divided
- Flour as needed
- KALE SALAD
- 2 cups mushrooms, sliced
- 1 cup tomatoes, chopped
- 1/4 cup sherry vinegar
- 2 tablespoons brown sugar
- 1/2 cup olive oil, plus more for sautéing
- Salt and pepper to taste
- 1 pound kale, washed and torn
- 2 ounces Parmesan cheese, shaved
Black Rice, Beet & Kale Salad with Cider Flax Dressing

By ruthg
This delicious salad resulted from an effort to create a hearty vegetarian dish while at the same time offering a d...
- 1 pound beets, halved
- 2/3 cup uncooked black rice
- 1 1/3 cup water
- 1/2 cup pecans, roughly chopped
- 2 cups packed, shredded raw kale
- 2 tablespoons apple cider vinegar
- 2 tablespoons cold-pressed flaxseed oil OR extra virgin olive oil
- 1 tablespoon whole grain mustard
- 1 clove garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon sea salt, plus more to taste
- Ground pepper, to taste
Salad: Kale Salad with Grapes and Quinoa

By SharonE
Dressing: In a small bowl, combine the vinegar, shallots and salt; set aside for 20 minutes to soften the shallot
- Dressing:
- 2 tbs. champagne vinegar
- 1 1/2 tsp. minced shallots
- 3/4 to 1 tsp. kosher salt (use less if you use preserved lemons)
- 1/4 cup canola oil
- 3 tbs. extra virgin olive oil
- 3/4 tsp. chopped chervil or tarragon
- zest of 1 lemon
- 1/4 tsp. ground black pepper
- salad:
- 1/2 cup quinoa
- salt
- 4 cups loosely packed julienned kale, from 1 large bunch
- 3 tablespoons toasted sunflower seeds
- 2/3 cup red seedless grapes, halved
- 1 cooked ear of corn, cut from the cob
- 1/4 cup grated Parmigiano Reggiano cheese
- 1/4 cup grated Manchego cheese
- 10 to 12 strips finely julienned preserved lemon
Deb’s Kale Salad with Apple, Cranberries and Pecans

By KathyCooks
1. Preheat the oven to 350 degrees and spread the pecans on a baking tray
- Salad
- 1/2 cup pecans
- 8 ounces kale
- 4 to 5 medium radishes
- 1/2 cup dried cranberries (or cherries)
- 1 medium Granny Smith apple
- 2 ounces soft goat cheese, chilled
- Dressing
- 3 tablespoons olive oil
- 1 1/2 tablespoons apple cider vinegar (or white wine vinegar)
- 1 tablespoon smooth Dijon mustard
- 1 1/2 teaspoons honey
- Sea salt and freshly ground pepper, to taste
Festive Kale Salad "Oh She Glows"

By mdmajer
Blend dressing ingredients in mini processer until smooth, addd to chopped kale, let sit 30-60 minutes
- Dressing:
- 2 medium de-stemmed kale, chopped fine
- 1/4-1/2 cup dried cranberries (for garnish)
- 1 cup pecan halves, toasted
- 1 1/2 tbsp nutritional yeast
- 1 tbsp olive oil
- 2 pinches sea salt
- 2 garlic cloves
- 1/4 c fresh lemon
- 2-4 tbsp olive oil
- 1/4 tsp sea salt
- 1/4 tsp pepper
Any burning questions? Our chefs answer!