Kale Salad
User Reviews
5
Kale Salad
Description
The salad features kale leaves stripped of stems and torn into bite-sized pieces coated in a vinaigrette made from blended strawberries, red wine vinegar, honey, and dried mustard, emulsified with vegetable oil. Roasted cubed butternut squash adds a caramelized sweetness and tender bite, while bacon cooked until crisp contributes a smoky, savory contrast. Toasted walnuts bring nuttiness and crunch, and crumbled feta adds creaminess with a mild sharpness.
Dried cranberries and pomegranate seeds introduce bursts of tart and sweet flavors that complement the other ingredients. The salad's components are assembled after the vinaigrette is prepared and the squash and bacon have cooled. It serves well on its own or alongside other dishes for a colorful, nutrient-rich offering.
The vinaigrette can be made ahead and refrigerated for up to three days, and the roasted squash, cooked bacon, and toasted walnuts can also be prepared in advance. Leftovers keep well refrigerated for several days without the kale wilting excessively. Adjust the vinaigrette sweetness to taste by varying honey or sugar amounts. Suitable substitutions for key ingredients like cheese or squash are noted for flexibility.
Ingredients
For the strawberry vinaigrette:
- 4 ounces strawberries stemmed
- 2 tbsp red wine vinegar
- 2 tbsp honey or sugar, or less to taste (see note 1)
- 1 teaspoon dried mustard
- 1/4 cup vegetable oil or light olive oil
- salt to taste, freshly ground
- black pepper to taste, freshly ground
For the salad:
- 1 pound butternut squash peeled and cut into 1/4-inch cubes (see note 2)
- 2 tablespoons olive oil
- salt freshly ground
- black pepper freshly ground
- 1 bunch kale stemmed and torn into bite-sized pieces (about 8 ounces / 8 cups, see note 3)
- 1/2 cup walnuts toasted if desired (see note 4)
- 4 lices Bacon chopped into small pieces (see note 5)
- 4 ounces feta cheese (see note 6)
- 1/4 cup dried cranberries
- 1/4 cup pomegranate seeds
Instructions
To make the strawberry vinaigrette:
- In a blender, add strawberries, vinegar, sugar, and dried mustard. Blend until smooth. With the motor running, slowly drizzle in the oil.
- Season to taste with salt (I like /14 teaspoon). You should have about 1 cup dressing (cover and refrigerate until serving time).
To make the salad:
- Preheat oven to 400 degrees. For easy cleanup, line a rimmed baking sheet with parchment paper.
- In a large bowl, add diced butternut squash. Drizzle with olive oil and toss until evenly coated. Spread evenly on prepared baking sheet and sprinkle with salt and pepper to taste.
- Roast until tender and caramelizing on the edges, about 40 minutes, stirring occasionally. Remove from oven and set aside to cool.
- Meanwhile, in a small skillet over medium heat, add chopped bacon. Cook until tender and starting to crisp along the edges, about 10 minutes. Drain on paper towels.
- In a large bowl, add kale and drizzle with the strawberry vinaigrette. Using your hands, toss until evenly coated, massaging the kale as you do. Transfer the dressed kale to a serving bowl or divide among individual plates.
- Sprinkle with butternut squash, walnuts, bacon, cranberries, feta cheese, and pomegranate seeds.
Notes
- Make the strawberry vinaigrette up to 3 days ahead and refrigerate until use.
- Roast the butternut squash, toast walnuts, and cook bacon in advance; bring to room temperature before assembling.
- Choose any sturdy winter squash such as sweet potato or acorn as a substitute for butternut.
- Remove woody kale stems and tear leaves to manageable pieces for easier eating.
- Toast walnuts to enhance flavor, or substitute with toasted pecans.
- Substitute feta with crumbled goat cheese or blue cheese as preferred.
- Store leftovers covered in the refrigerator for up to 4 days; the salad holds well due to hearty kale.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings (2 cups each)
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 299kcal | 15% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 27g | 42% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 11mg | 4% |
| Sodium | 84mg | 4% |
| Potassium | 454mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 5462IU | 109% |
| Vitamin C | 49mg | 54% |
| Calcium | 81mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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