Strawberry Kale Salad
User Reviews
5
Strawberry Kale Salad
Description
Strawberry Kale Salad layers fresh kale leaves, which are massaged with olive oil and salt to soften their texture and deepen their color, with chopped strawberries providing a juicy sweetness. Blanched asparagus spears add a crisp, fresh vegetable note, and candied walnuts contribute crunch and sweetness. Crumbled feta cheese introduces a creamy, salty contrast. The salad is dressed in a homemade balsamic vinaigrette made from extra virgin olive oil, balsamic vinegar, red wine vinegar, Dijon mustard, garlic, honey, salt, and pepper, offering a balanced tangy and slightly sweet flavor profile.
The method involves de-stemming and chopping the kale, massaging it to tenderize, and mixing the various fresh and candied ingredients before drizzling with vinaigrette and topping with feta. This salad works well as a side dish for lunch or dinner, or as a light, refreshing entrée when served in larger portions. The ingredients used allow for texture variation between tender leaves, crisp asparagus, crunchy walnuts, and soft cheese.
Adjust the quantities to suit the number of servings, bearing in mind that it can serve two as side salads or one larger salad. Leftover dressing keeps well refrigerated for several days, allowing for easy reuse. You can customize this salad by adding or substituting other fruits, nuts, or vegetables according to preference.
Ingredients
- 2-4 cups kale chopped, removed from stem
- 2 TBSP extra virgin olive oil
- pinch salt
- 1 cup strawberries chopped
- ¼ cup feta cheese crumbled
- 1/2-3/4 cup walnuts candied
- 10 asparagus blanched, spears
HOMEMADE BALSAMIC DRESSING
- ¼ cup extra virgin olive oil
- 2-3 TBSP balsamic vinegar or to taste
- 1 TBSP red wine vinegar
- 1 TBSP Dijon mustard
- 1 tsp honey
- 1 clove garlic smashed and minced
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- After washing and drying your kale, remove the ribs/stem from each kale leaf.
- Tear or chop the kale into bite-sized pieces.
- Pour a little olive oil in your hands and work your way through the kale, massaging the leaves until they darken in color and tenderize.
- Finish it off with a pinch of salt and combine with strawberries, candied walnuts, and asparagus.
- For the dressing, add all ingredients to a mason jar and shake well. Drizzle as desired over your salad. Leftover dressing can be kept tightly sealed in the fridge for several days.
- Top with feta and dig in!
Notes
- The recipe yields two side salads or one large serving, adjust fruit, nuts, and cheese to preference.
- Massaging the kale with olive oil and salt helps soften its texture and mellow bitterness.
- Homemade dressing can be stored sealed in the refrigerator for several days.
- Feel free to customize with additional fruits, vegetables, or nuts for variety and quantity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Calories | 394kcal | 20% |
| Carbohydrates | 27g | 9% |
| Protein | 10g | 20% |
| Fat | 29g | 45% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 17mg | 6% |
| Sodium | 362mg | 15% |
| Potassium | 601mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 14g | 28% |
| Vitamin A | 7377IU | 148% |
| Vitamin C | 127mg | 141% |
| Calcium | 240mg | 24% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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