Best 4 Sweet And Savory Kale Salad Recipes
Kale, a leafy green vegetable packed with vitamins, minerals, and antioxidants, is highly versatile. It can be enjoyed raw in salads, sautéed as a side dish, or even incorporated into smoothies. When it comes to preparing kale salad, there are many different approaches to create a delightful balance of flavors. Let's take a culinary journey and discover some of the most enticing recipes for sweet and savory kale salads, exploring unique combinations of ingredients and dressings that will tantalize your taste buds and leave you craving more.
Let's cook with our recipes!
SWEET AND SAVORY KALE SALAD
Provided by Giada De Laurentiis
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- This recipe originally appeared on Giada's Holiday Handbook. Episode: Giada's Turkey Day Feast.
- 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.
Nutrition Facts : ServingSize 6
SWEET AND SAVORY KALE
This quick and tasty recipe combines vitamin-packed kale with both sweet and tangy ingredients for a colorful side dish.
Provided by SJRJA
Categories Side Dish Vegetables Greens
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, sugar, vinegar, and chicken stock, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted.
- Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. Sprinkle with sliced almonds before serving.
Nutrition Facts : Calories 120.8 calories, Carbohydrate 14.1 g, Fat 6.8 g, Fiber 1.8 g, Protein 2.5 g, SaturatedFat 0.8 g, Sodium 82.6 mg, Sugar 6.6 g
SWEET & SAVORY KALE SALAD
Steps:
- Toss together sweet potato, 1 tbs olive oil, and spices together in a skillet, and cook over medium heat for 20 minutes stirring occasionally.
- Bring balsamic vinegar to a boil in a small saucepan, stirring frequently. Reduce to a simmer and allow the vinegar to reduce for 10 minutes, strirring occasionally. The consistency of the finish product will be like honey.
- Roughly chop your kale, and sautee in a mediun skillet with the remaining olive oil. Season with salt and pepper to taste.
- To assemble, divide kale among two plates, and top with the potatoes, peaces, and any garnishes you'd like. Finish with the balsamic reduction.
SWEET AND SAVORY KALE
I bought a large bag of kale and this recipe was on the back. I tried it and really enjoyed the sauce. I opted to leave out the almonds and cranberries, but it would be nice to dress it up. Enjoy! This will work with collards and other greens too. Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium. Developed in Europe, it is used in England, Italy, Ireland, Germany, the Netherlands, Scotland, East Africa, Denmark, Sweden, Montenegro, Russia and even Japan. During World War II, the cultivation of kale in the U.K. was encouraged by the Dig for Victory campaign. The vegetable was easy to grow and provided important nutrients to supplement those missing from a normal diet because of rationing. Kale was introduced into Canada (and then into the U.S.) by Russian traders in the 19th century.
Provided by Sharon123
Categories Greens
Time 25m
Yield 4-6
Number Of Ingredients 12
Steps:
- In a large stock pot, heat the olive oil on medium high heat.
- Add onion and garlic, and saute until the onion softens, stirring often, about 5 minutes.
- Stir in mustard, sugar, cider vinegar and vegetable stock. Bring to a boil on hight heat. Add kale, cover, and cook 5 minutes, stirring often.
- Add the cranberries, if using, and continue cooking on medium high heat, stirring often(even if you don't use the cranberries, still cook a little longer).
- The liquid should reduce by half and the cranberries will get plump in about 10 minutes.
- Season with salt and pepper. Sprinkle with almonds if desired.
- Enjoy!
Tips:
- To save time, use pre-chopped kale or other leafy greens.
- Massage the kale with olive oil and salt to help tenderize it and make it more flavorful.
- Be sure to rinse the kale thoroughly before using it to remove any dirt or grit.
- Add a variety of toppings to your salad to make it more interesting and nutritious, such as nuts, seeds, dried fruit, or crumbled cheese.
- If you're making a sweet and savory kale salad, use a dressing that is both sweet and tangy, such as a honey mustard dressing or a balsamic vinaigrette.
- Kale salads can be served immediately or stored in the refrigerator for up to 3 days.
Conclusion:
Kale salads are a healthy and delicious way to enjoy this leafy green vegetable. They are packed with nutrients and can be made in a variety of ways to suit your taste. Whether you prefer a sweet and savory salad or a more traditional vinaigrette-based salad, there is a kale salad recipe out there for everyone. So next time you're looking for a healthy and satisfying salad, give kale a try.
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