0 from 60 votes
Chopped Kale Salad
This is the best kale recipe for salads because of the variety of textures, colors and flavors that keep you coming back for another bite. You'll love the extras like crumbly cheese, fried pancetta, crisp apple, chewy dried cranberries and a sweet poppyseed dressing. This cabbage and kale salad is outstanding.
Prep Time
20 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 4
Calories: 35971 kcal
Course:
Side Dish , Main Course
Cuisine:
American
Ingredients
- 3 cups kale thinly sliced
- 1½ cups cabbage thinly sliced
- 1 large carrot peeled and grated
- 1 cup Brussel sprouts stems removed, thinly sliced
- ¼ cup dried cranberries
- ½ cup pecans roughly chopped
- ¼ cup pancetta diced
- ½ cup feta cheese
- 1 lemon zested and juiced
- 1 medium apple I used granny smith, sliced
For dressing
- 4½ teaspoons sugar
- 2 tablespoons white wine vinegar
- ¼ teaspoon dry mustard
- ¼ teaspoon kosher salt
- 1 tablespoon onion grated
- ⅓ cup vegetable or grape seed oil
- ¾ teaspoon poppy seeds
Instructions
- Preheat oven to 300 degrees.
- Place pecans on a baking sheet and bake until golden brown and fragrant, about 10 minutes. Set aside.
- Heat a small skillet over medium high heat. Add pancetta and cook until golden brown. With a slotted spoon transfer pancetta to a plate lined with paper towels.
- In a small bowl add the sugar, vinegar, dry mustard, kosher salt, oil, grated onions, lemon zest and poppy seeds. Stir to combine.
- In a large bowl, combine the kale, cabbage, brussel sprouts, carrot and cranberries. Add the lemon juice to the salad and toss to combine. Add pecans, pancetta and feta cheese.
- Dress the salad with enough dressing to coat the greens evenly, but don't overdo it. Start with 2-3 tablespoons and toss well. If there's leftover dressing, save it for another salad. Divide the salads among plates and tuck several apple slices into one side of the salad. Serve.
Cup of Yum
Notes
- Want to cut the sugar? Stevia is a good replacement.
Nutrition Information
Calories
359.71kcal
(18%)
Carbohydrates
28.15g
(9%)
Protein
8.94g
(18%)
Fat
26.19g
(40%)
Saturated Fat
6.35g
(32%)
Polyunsaturated Fat
7.87g
Monounsaturated Fat
10.01g
Trans Fat
0.02g
Cholesterol
26.45mg
(9%)
Sodium
468.05mg
(20%)
Potassium
561.25mg
(16%)
Fiber
7.88g
(32%)
Sugar
16.77g
(34%)
Vitamin A
8414.93IU
(168%)
Vitamin C
92.86mg
(103%)
Calcium
269.91mg
(27%)
Iron
2.08mg
(12%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 35971
% Daily Value*
| Calories | 359.71kcal | 18% |
| Carbohydrates | 28.15g | 9% |
| Protein | 8.94g | 18% |
| Fat | 26.19g | 40% |
| Saturated Fat | 6.35g | 32% |
| Polyunsaturated Fat | 7.87g | 46% |
| Monounsaturated Fat | 10.01g | 50% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 26.45mg | 9% |
| Sodium | 468.05mg | 20% |
| Potassium | 561.25mg | 12% |
| Fiber | 7.88g | 32% |
| Sugar | 16.77g | 34% |
| Vitamin A | 8414.93IU | 168% |
| Vitamin C | 92.86mg | 103% |
| Calcium | 269.91mg | 27% |
| Iron | 2.08mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.