Best 3 Purple Kale And Spinach Salad Recipes

In the realm of healthy and vibrant salads, the Purple Kale and Spinach Salad stands out as a culinary masterpiece. This delightful dish combines the earthy flavor of kale with the tender texture of spinach, creating a symphony of flavors that will tantalize your taste buds. Dressed in a tangy lemon-tahini dressing, this salad is a perfect balance of sweet, sour, and savory. With the added crunch of walnuts and the subtle sweetness of dried cranberries, this salad is a textural delight that will satisfy even the most discerning palate. But the culinary journey doesn't end there. The article also presents variations on this classic, including a zesty Orange-Poppy Seed Dressing and a creamy Avocado-Lime Dressing. These variations offer a range of flavors, from the bright citrus notes of orange to the rich, velvety texture of avocado. Whether you're a seasoned salad connoisseur or just starting your exploration of healthy cuisine, this article has something to offer everyone. Embark on a culinary adventure with the Purple Kale and Spinach Salad and discover a world of flavors that will leave you craving for more.

Let's cook with our recipes!

PURPLE AND GREEN KALE SALAD WITH LEMON ANCHOVY VINAIGRETTE

Purple and Green Kale Salad with Lemon Anchovy Vinaigrette image

Provided by Valerie Bertinelli

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons pine nuts
1 bunch purple or red kale, stems removed
1 bunch lacinato kale, stems removed
1 oil-packed anchovy fillet, minced
1 clove garlic, minced
Juice of 1 lemon (about 2 tablespoons)
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1/3 cup grated Parmesan
Torn fresh purple basil leaves, for garnish

Steps:

Preheat the oven to 350 degrees F.
Spread the pine nuts on a rimmed baking sheet and bake until lightly toasted, about 5 minutes.
Fill a large bowl or pot with very hot tap water. Add the kale and stir for a few seconds just to slightly soften the leaves. Drain and squeeze well to dry. Gather and stack the kale leaves on top of each other on a cutting board, roll them up and thinly slice.
Mash the anchovy and garlic to a paste on a cutting board with the flat side of a knife. Transfer to a small bowl and add the lemon juice, 1/4 teaspoon salt and a few grinds of pepper. Whisk in the olive oil.
Toss the kale with the Parmesan and pine nuts in a salad bowl. Add just enough vinaigrette to coat, tossing well to combine. Top with the basil.

SPINACH AND KALE SALAD WITH HONEY DIJON VINAIGRETTE

Spinach and Kale Salad with Honey Dijon Vinaigrette image

This Spinach and Kale Salad with Honey Dijon Vinaigrette has been my family's favorite! It's a great spin on a traditional spinach salad.

Provided by Caroline

Number Of Ingredients 16

Ingredients

About 8 cups baby spinach and baby kale combined
4 hard boiled eggs (peeled and chopped)
1 avocado (cubed)
4 small (ripe tomatoes, quartered)
1/4 medium red onion (sliced)
4 ounces feta cheese (crumbled)
4 tablespoons roasted sunflower seeds
4 tablespoons hulled hemp seeds
Honey Dijon Vinaigrette
2 tablespoons Dijon mustard
2 tablespoons honey
1/4 cup apple cider vinegar
1 clove garlic (minced)
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1/2 cup extra virgin olive oil

Steps:

Either on a large serving platter or divided onto four dinner plates, arrange the spinach and kale and top with the remaining ingredients, up to the hemp seeds.
In a small bowl or in a jar with a tight fitting lid, combine the dressing ingredients and either whisk or shake until emulsified.
Top the salad with the dressing just before serving. Store any additional dressing covered in the fridge.

SPINACH AND KALE SALAD

Spinach and Kale Salad image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
1 red bell pepper, diced
2 garlic cloves, diced
1 bunch of Kale, chopped
1 bunch of spinach, chopped
Salt and freshly-ground black pepper to taste
4 tablespoons balsamic vinegar

Steps:

Heat the oil in a pan and cook red bell pepper, garlic, and kale about 5 minutes, covered. Add spinach, salt and black pepper, and cook about 5 minutes more. Stir in the balsamic vinegar. Serve hot.

Tips:

Use fresh ingredients. This will ensure that your salad is as flavorful and nutritious as possible.
Don't overdress the salad. A light vinaigrette or drizzle of olive oil is all you need to enhance the flavors of the kale and spinach.
Add some crunch. Nuts, seeds, and croutons are all great ways to add texture and flavor to your salad.
Make it a meal. Add some grilled chicken, fish, or tofu to your salad to make it a complete meal.
Enjoy! Purple kale and spinach salad is a delicious and healthy way to get your daily dose of fruits and vegetables.

Conclusion:

Purple kale and spinach salad is a versatile dish that can be enjoyed for lunch, dinner, or as a side dish. It's packed with nutrients and antioxidants, and it's a great way to get your daily dose of fruits and vegetables. With its vibrant colors and delicious flavor, purple kale and spinach salad is sure to be a hit at your next gathering. So next time you're looking for a healthy and flavorful salad, give this recipe a try.