Kale, that misunderstood leafy green—often cast aside in favor of trendier arugula or the ever-popular spinach—actually hides layers of delightful crunch and a flavor that whispers of earth and spice. I stumbled upon its magic during a chaotic weeknight dinner experiment, attempting to impress my persnickety neighbor who swears by her grandmother’s kale soup. Who knew a salad could bring about such culinary peace? Anyway, here’s a collection of kale salads that might just become your next surprising obsession.
Steps
- Preheat your oven to 400°F and line two baking sheets with parchment paper. Place chopped carrots on one sheet, drizzle with olive oil, sprinkle with salt, and toss to coat. Roast the carrots for 20-25 minutes until soft, then blend with water, olive oil, rice vinegar, ginger, and salt until smooth. Chill the dressing in the fridge.
- Prepare roasted chickpeas using your preferred method on the second baking sheet. While they’re roasting, remove kale leaves from the stems, wash, and dry them. Tear the kale into bite-sized pieces and place in a large bowl.
- Add lemon juice, a bit of olive oil, and salt to the kale. Massage the ingredients into the leaves with your hands until they become soft and reduced in volume by about half.
- Incorporate grated carrots, beets, watermelon radish slices, half of the avocado, cranberries, and pepitas into the kale. Season with additional salt and pepper, then toss everything together to combine.
- Drizzle the salad with the chilled carrot ginger dressing and toss again to coat evenly. Top with the roasted chickpeas, the remaining avocado, and sesame seeds. Adjust seasoning to taste before serving.
- Store any leftover salad in an airtight container in the fridge for up to three days. If preparing ahead, keep the avocado separate and add just before serving to prevent browning.
Ingredients
- Kale (curly or Tuscan)
- ½ teaspoon extra-virgin olive oil, plus more for drizzling
- Fresh lemon juice
- Roasted chickpeas
- ¾ cup chopped carrots, roasted
- Grated beets
- Watermelon radish, thinly sliced
- 1 avocado, cubed (half for the salad, half for topping)
- Dried cranberries
- Toasted pepitas
- Sesame seeds
- Salt and pepper
- ¾ cup roasted carrots
- ? to ½ cup water
- ¼ cup extra-virgin olive oil
- 2 tablespoons rice vinegar
- 2 teaspoons minced fresh ginger
- ¼ teaspoon sea salt
- Feta or Parmesan cheese
- Roasted beets or carrots
- Baked tempeh, tofu, or lentils as protein
- Quinoa or farro
- Toasted sunflower seeds, almonds, pecans, or walnuts
- Alternative dressings: tahini dressing, lemon vinaigrette, or balsamic vinaigrette
FAQ
- Can I use a different type of kale for this salad?
- Absolutely! Both curly kale and Tuscan kale (also known as lacinato kale) work wonderfully in this recipe. Feel free to use whichever you prefer or have on hand.
- How should I store leftover kale salad?
- Leftover kale salad can be kept in an airtight container in the refrigerator for up to three days. The robust kale leaves retain their texture even after being dressed. However, for optimal freshness, store the avocado separately and add it just before serving.
- What are some variations or additions I can try with this kale salad?
- You can experiment by adding cheese like feta or shaved Parmesan for extra flavor. Consider roasting the carrots and beets for a different texture, or replace chickpeas with baked tempeh, tofu, or lentils. Adding grains like quinoa or farro can make the salad more filling, and switching seeds or nuts can provide new flavors and textures.
- What can I use instead of the carrot ginger dressing?
- If you’re looking for a change, try using a tahini dressing, lemon vinaigrette, or balsamic vinaigrette as delicious alternatives to the carrot ginger dressing.
- Can I prepare this salad in advance for meal prep?
- Yes, this salad is excellent for meal prepping. Prepare the ingredients in advance and store them in the fridge. It’s best to keep the dressing and avocado separate, adding them just before serving to maintain freshness and prevent browning.
Tips
- Massage the Kale: To ensure your kale salad isn’t tough or bitter, massage the kale leaves with olive oil, lemon juice, and a bit of salt until they become soft and wilted. This technique helps to soften the leaves and enhance their flavor.
- Prepare the Dressing in Advance: Make the carrot ginger dressing ahead of time and allow it to chill in the refrigerator. This will enhance its flavors and make it ready to drizzle over the salad when you’re ready to serve.
- Store Avocado Separately: If you’re planning to meal prep this salad, keep the avocado separate and add it just before serving. This prevents the avocado from browning and keeps the salad fresh.
- Experiment with Variations: Customize your salad by adding ingredients like feta or Parmesan cheese for extra flavor, or swap the chickpeas for different proteins like tempeh or lentils. You can also try different seeds or nuts for added crunch.
Equipment
- Blender – For making the carrot ginger dressing.
- Salad Spinner – To quickly dry the kale leaves after washing.
- Parchment Paper – For lining the baking sheets when roasting carrots and chickpeas.
- Baking Sheets – If not already available, for roasting the carrots and chickpeas.
