A delicious, easy-to-make kale salad that will change your mind about salads.
Kale is supposed to be the best possible green to put into your body yet most people hate it. Why? Because they haven’t discovered the divinity that is massaging kale in lemon and olive oil.
This isn’t a salad for people who live at the gym or even like to run. It’s also not for those people who prefer to feel hard and crunchy when they eat.
The first time I had this kale salad was at my friend, Erin’s house. She served it before dinner and my. days…Every single person in the house went back for seconds. It was that good. I had to ask for the recipe so I could attempt to replicate it at home.
This kale salad is one of my favorite, ever. Massaged kale, topped with roasted sweet potatoes, apple slices, dried cranberries and crumbled feta cheese, all tossed in a delicious Balsamic dressing.
Let’s make salads and fun and interesting and colorful! This salad takes about 20 minutes to make and is sure to wow and satisfy anyone who tries it.
As soon as you take that first bite, you’ll know: this is going to be the salad of your dreams.
Let’s get into it! Preheat your oven to 350°F (180°C). Rinse, pat-dry, and de-stem your kale. Place into a bowl and squeeze the juice of 1/4 of the lemon and drizzle olive oil on top. Massage for no less than 2-3 minutes to get rid of the natural bitterness and create a softer texture.
Boil sweet potato whole on high heat for 5-8 minutes. Season with salt and pepper to taste. When slightly softened, turn off stove and allow to cool. It seems like a small amount of time but it gives it the perfect soft interior and crunchy exterior when you take it out of the oven.
Cube the sweet potato and place in a pan on the stovetop brushed with coconut oil. Sprinkle with ground cinnamon and just a hint of rosemary. Transfer this to a baking pan and put in oven for 5-7 minutes.
Using the leftover oil in the pan, toast crushed walnuts on medium heat for 2 minutes. This happens very quickly so keep an eye on it. Toss brussel sprouts in the pan with the nuts for 1-2 minutes on low heat.
Top kale with pan roasted sweet potatoes, crumbled feta cheese (to taste), apple, diced red onions, dried cranberries, and crushed walnuts (toasted on the stovetop in leftover coconut oil and cinnamon from the sweet potatoes). Drizzle with balsamic glaze and serve with a lemon wedge. Easy, healthy, and delicious!!
Erin’s Amazing Kale Salad with Balsamic Glaze Dressing
Cuisine: SaladDifficulty: Easy4
servings20
minutesA hearty kale salad with roasted sweet potatoes, chopped Granny Smith apple, dried cranberries, toasted walnuts and goat cheese, tossed in a honey mustard balsamic dressing.
Ingredients
- Salad
8 oz. kale
2 cups brussels sprout ribbons (about 6 brussels sprouts, shredded)
1 medium sweet potato
1 medium red onion
1 Granny Smith apple
1/4 cup dried cranberries
1 cup feta cheese
1/2 cup crushed walnuts
1/2 teaspoon ground cinnamon
1/8 teaspoon dried rosemary
1 lemon
1/2 teaspoon olive oil
1 teaspoon coconut oil (can also use olive oil)
salt and pepper, to taste.
- Dressing
1/4 cup of balsamic vinegar
2 tablespoons olive oil
1/2 lemon
1/4 teaspoon sweet mustard (or Dijon, for a kick)
1/2 teaspoon honey
Directions
- Kale Salad
- Preheat oven to 350°F (180°C).
- Place sweet potato in a pot of boiling water for 5-8 minutes. Season with salt and pepper to taste. When slightly softened, turn off stove and allow to cool.
- Rinse, pat-dry, and de-stem your kale. Set aside in a large bowl.
- Dice the onions and apples, set aside.
- In bowl with kale, squeeze the 1/4 of the lemon and drizzle the olive oil on top. Massage kale for at least 2-3 minutes to get rid of the natural bitterness and create a softer texture.
- Brush a pan with coconut oil and place on stove.
- Peel and cube the sweet potato and place in the pan. Sprinkle with ground cinnamon and rosemary. Cook on low heat for 2-3 minutes.
- In a lightly greased 9 x 13 pan, pour the seasoned sweet potatoes and put in oven for 5-7 minutes (or until lightly browned).
- Using the leftover oil in the pan, toast crushed walnuts on medium heat for 2 minutes. Remember to keep an eye on it!
- Toss brussel sprouts in the pan with the nuts for 1-2 minutes on low heat.
- Top kale with roasted sweet potatoes, crumbled feta cheese (to taste), apple, onions, dried cranberries, and crushed walnuts.
- Balsamic Glaze Dressing
- In a medium bowl, combine the juice of lemon, honey, sweet or Dijon mustard, balsamic vinegar and oil.
- Drizzle the kale salad with dressing and serve with a lemon wedge.
Mo’s Tips
- If you’re like me and you like everything a spicy kick, definitely go for the Dijon mustard over the sweet mustard.
- I prefer walnuts to other nuts but you can definitely substitute them for pine nuts like Erin does!
- My favorite thing about her recipe is that it can be made throughout the year. Just substitute some of the ingredients for what’s in season.