Best 2 Sweet And Savory Kale Salad Recipes
**Kale Salad: A Culinary Symphony of Flavors**
Kale salad, a delightful dish that tantalizes the taste buds with its harmonious blend of flavors and textures, is a culinary masterpiece that deserves a place on every healthy eater's table. This vibrant salad, crafted with the finest ingredients, offers a symphony of sweet, savory, and slightly bitter notes, creating an unforgettable gastronomic experience. With its versatility, kale salad can be transformed into a myriad of delectable variations, each offering a unique flavor profile that caters to diverse palates. From the classic combination of sweet dried cranberries and crunchy walnuts to the tangy zest of lemon dressing, every bite of kale salad promises a burst of freshness and nourishment. Whether served as a light lunch, a refreshing side dish, or a hearty main course, kale salad stands as a testament to the culinary prowess of its creator.
**Featured Recipes:**
* **Classic Sweet and Savory Kale Salad:** This timeless recipe embodies the essence of kale salad, featuring a harmonious balance of sweet and savory flavors. Dried cranberries, toasted walnuts, and crumbled goat cheese add layers of texture and richness, while a simple lemon-tahini dressing ties all the elements together, creating a symphony of flavors that will leave you craving more.
* **Roasted Butternut Squash and Kale Salad:** For a warm and comforting twist, this recipe incorporates roasted butternut squash, offering a sweet and nutty dimension to the salad. The interplay of textures between the tender squash, crisp kale, and crunchy pecans creates a delightful symphony of sensations. Drizzled with a creamy maple-Dijon dressing, this salad is a celebration of autumnal flavors.
* **Kale and Quinoa Salad with Lemon-Tahini Dressing:** This protein-packed salad combines the nutritional benefits of kale and quinoa, resulting in a wholesome and satisfying meal. The addition of roasted chickpeas adds a delightful crunch, while the tangy lemon-tahini dressing brings a burst of freshness. This salad is perfect for meal prep or as a light and healthy lunch option.
* **Kale and Sweet Potato Salad with Maple-Mustard Dressing:** This vibrant salad showcases the perfect harmony between sweet and savory flavors. Roasted sweet potatoes lend their natural sweetness, while crumbled bacon adds a touch of smoky richness. The maple-mustard dressing, with its tangy and slightly sweet notes, elevates the salad to a new level of culinary delight.
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 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 buy it pre-washed and dried.
- If you don't have a food processor, you can finely chop the kale by hand.
- For a sweeter salad, use more dried cranberries or honey.
- For a more savory salad, add more cheese or bacon.
- Feel free to experiment with different nuts and seeds.
- Serve the salad immediately or store it in the refrigerator for up to 3 days.
Conclusion:
This kale salad is a delicious and healthy way to get your daily dose of greens. It's packed with vitamins, minerals, and antioxidants, and it's also a good source of protein and fiber. The sweet and savory dressing is the perfect complement to the kale, and the salad is sure to be a hit at your next potluck or gathering.
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