Best 4 Kale Salad With Sprouts And Seeds Recipes
Bursting with nutrients and flavors, the kale salad with sprouts and seeds is a symphony of textures and tastes that will tantalize your palate. Featuring a vibrant mix of tender kale, crunchy sprouts, and a medley of nutritious seeds, this salad is not only visually appealing but also packed with an array of vitamins, minerals, and antioxidants. Tossed in a zesty lemon-tahini dressing, this salad offers a delightful balance of tangy, nutty, and earthy flavors. The addition of tart cranberries and creamy avocado lends further complexity and richness to the dish. With variations including a refreshing cucumber-mint version and a hearty quinoa-feta rendition, this article provides a versatile collection of kale salad recipes that cater to diverse dietary preferences and occasions.
**Kale Salad with Sprouts and Seeds**
* A vibrant and nutritious salad featuring tender kale, crunchy sprouts, and a medley of nutritious seeds.
* Tossed in a zesty lemon-tahini dressing for a delightful balance of flavors.
* Enhanced with tart cranberries and creamy avocado for added complexity and richness.
**Cucumber-Mint Kale Salad**
* A refreshing variation of kale salad with crisp cucumber, aromatic mint, and a tangy lemon-tahini dressing.
* Perfect for light lunches, picnics, or as a side dish to grilled meats or fish.
**Quinoa-Feta Kale Salad**
* A hearty and satisfying kale salad with protein-packed quinoa, salty feta cheese, and a creamy lemon-tahini dressing.
* Ideal for meal prepping, hearty lunches, or as a main course for vegetarians and vegans.
This collection of kale salad recipes offers a diverse range of options to suit various tastes and dietary needs. Whether you're seeking a light and refreshing salad, a hearty and protein-packed meal, or a nutrient-rich side dish, these recipes have you covered.
KALE, CABBAGE, AND BRUSSELS SPROUT SALAD
Hale and hearty, this kale salad is a powerhouse of nutrients that is very easy to eat! The salad bursts with the flavor of mandarin oranges, sweet and tart strawberries, and has a pleasant poppy seed dressing. When mangoes are in season, you can substitute them for the mandarin oranges or walnuts and pomegranates, toasted cashews or walnuts, and apples in the fall for different flavors. The possibilities are endless!
Provided by Crystal S
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 14
Steps:
- Pour pepitas into a bowl and coat with cooking spray. Sprinkle cayenne pepper, salt, and pepper over pepitas and toss to coat.
- Cook and stir coated pepitas in a skillet over medium-low heat until lightly toasted and fragrant, about 5 minutes. Remove skillet from heat and allow pepitas to cool.
- Combine Brussels sprouts, curly kale, lacinato kale, napa cabbage, dried cranberries, mandarin oranges, green onions, strawberries, and toasted pepitas in a large bowl.
- Mix poppy seed dressing and orange juice together in a bowl; pour over Brussels sprouts mixture and toss well.
Nutrition Facts : Calories 630.6 calories, Carbohydrate 71.6 g, Cholesterol 21.3 mg, Fat 34.3 g, Fiber 7.9 g, Protein 10.4 g, SaturatedFat 4.8 g, Sodium 523.8 mg, Sugar 48.9 g
KALE SALAD WITH BRUSSELS SPROUTS, APPLES, AND HAZELNUTS
Brussels sprouts, apples, gouda, radishes, and hazelnuts turn this kale salad into something special enough to serve guests.
Provided by Susan Spungen
Categories Salad Kale Brussels Sprout Cheese Apple Radish Healthy Low Cal Low Cholesterol Kid-Friendly Small Plates
Yield 8-10 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Place hazelnuts on a rimmed baking sheet and toast 8-10 minutes, tossing once or twice, until fragrant and skins have blistered. Bundle nuts in a kitchen towel and rub vigorously to remove skins. Spread out and let cool, then coarsely chop. Set aside.
- Meanwhile, whisk lemon juice, mustard, shallot, garlic, 1 tsp. salt, and 1/2 tsp. pepper in a medium bowl, then whisk in oil in a slow, steady stream. Set aside.
- Mix together kale and Brussels sprouts in a large mixing bowl. Add about 3/4 of the dressing, and use your hands to massage dressing into greens. Taste and add more dressing as needed (you may not need all of it). Reserve any leftover dressing for another use.
- Add cheese, apple, and half of the radishes; toss together to combine, and season with salt and pepper to taste. Transfer to a serving bowl, and top with nuts and remaining radishes.
- Do ahead
- Dressing can be prepared 3 days ahead; cover and chill. Nuts can be toasted and chopped 1 day ahead; cover and keep at room temperature. Kale and Brussels sprouts can be sliced 1 day ahead; place in an airtight container and chill. Salad can be tossed together 30 minutes ahead; keep at room temperature.
THE BEST KALE SALAD
Everyone always asks for the recipe when I bring this salad to parties. We all love it so much, my friends and I just refer to it as: 'The Kale Salad'.
Provided by Alli Shircliff
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 17
Steps:
- Place kale in a large serving bowl; add 1 teaspoon olive oil and 2 pinches salt. Gently massage the oil and salt into kale. Set aside to allow kale to soften, about 10 minutes.
- Combine 1/4 cup olive oil, lemon juice, Dijon mustard, maple syrup, cumin, garlic powder, cayenne pepper, salt, and pepper in a plastic or glass container with a lid. Cover container and vigorously shake until dressing is light yellow and evenly combined.
- Layer carrots, roasted corn, tortilla chips, almonds, and smoked cheese on top of kale. Drizzle dressing over salad. Mix salad using tongs to evenly distribute. Gently stir eggs into salad.
Nutrition Facts : Calories 337.6 calories, Carbohydrate 23.7 g, Cholesterol 110.3 mg, Fat 24.4 g, Fiber 4.7 g, Protein 10.8 g, SaturatedFat 4 g, Sodium 378.4 mg, Sugar 4 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
Tips:
- Choose fresh and tender kale for the best flavor and texture.
- Remove the tough stems from the kale leaves before chopping.
- Massage the kale with a little olive oil or dressing to help break down the fibers and make it more tender.
- Use a variety of sprouts and seeds for added flavor and texture.
- Feel free to add other vegetables or fruits to the salad, such as shredded carrots, chopped apples, or dried cranberries.
- Serve the salad immediately or store it in the refrigerator for up to 2 days.
Conclusion:
This kale salad with sprouts and seeds is a healthy and delicious way to enjoy this nutritious leafy green. It's packed with vitamins, minerals, and antioxidants, and it's also a good source of fiber. The sprouts and seeds add extra flavor and texture, and the dressing is light and refreshing. This salad is a great side dish or main course, and it's perfect for any occasion.
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