Grilled Kale Salad With Roasted Sungolds Recipes

SWEET-AND-SAVORY KALE SALAD

Steps:

• Preheat the oven to 425 degrees F.
• For the dressing: In a small bowl, whisk together the pomegranate molasses, vinegar and mustard. Pouring in a steady stream, whisk in the olive oil. Season with 1/4 teaspoon salt. (The dressing can be made up to 3 days in advance.)
• For the salad: Scatter the sweet potatoes and pearl onions on a rimmed baking sheet. Drizzle with the olive oil and season with 1 teaspoon salt. Roast until the potatoes are tender throughout and beginning to brown, about 35 minutes, tossing halfway through. Transfer to a large bowl to cool slightly.
• Add the apples, baby kale and the dressing to the bowl, and season with 1/4 teaspoon salt. Using two wooden spoons, toss gently to combine and coat evenly in the dressing.
• Sprinkle the salad with the pomegranate seeds before serving.

FARRO AND KALE SALAD

Steps:

• Put the walnuts in a small, heavy-bottomed skillet over low heat. Cook, stirring frequently, until lightly toasted and fragrant, 8 to 10 minutes. Cool completely on a small baking sheet.
• Heat a medium saucepan over medium-high heat. Add 2 tablespoons of olive oil and the shallot and cook, stirring often with a wooden spoon, until the shallots have softened and are fragrant, about 3 minutes. Add the farro and toast in the olive oil, stirring often, for about 4 minutes. Reduce the heat to medium and stir in 2 cups water, the oregano and 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until the farro is cooked through and tender, about 25 minutes. Remove the oregano sprigs, drain the farro, and set aside.
• Whisk together the lemon juice, orange juice, remaining 1/3 cup olive oil and remaining 1/2 teaspoon salt in a large bowl. Add the warm farro and toss to coat. Add the kale, cherries, cucumber and walnuts and toss to combine. Crumble in the goat cheese, toss gently just to mix and serve.

WARM GRILLED PEACH AND KALE SALAD

Steps:

• Combine red bell pepper, vinegar, onion, oil, honey, ginger, and garlic paste in a jar with a lid. Cover jar, shake, and refrigerate dressing 8 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place peaches and kale on the preheated grill. Toss kale continuously until softened and lightly charred on the edges, about 5 minutes. Cook and turn peaches until grill marks appear, about 3 minutes per side.
• Place cooked kale in a serving bowl and toss with dressing. Top with cooked peaches and goat cheese. Season with salt and pepper. Serve warm.

SUPER SUMMER KALE SALAD

Steps:

• Whisk sugar, vinegar, salt, pepper, and olive oil together in a bowl until sugar is dissolved; set aside.
• Toss kale, edamame, red onion, carrot, blueberries, dried cranberries, cashew pieces, and sunflower seeds together in a bowl. Pour about half the dressing over the mixture and toss to coat. Cover bowl with plastic wrap and refrigerate 4 to 6 hours. Serve remaining dressing on side.

ROASTED REDBOR KALE SALAD

Steps:

• Preheat the oven to 300 degrees F with a rack set on the middle shelf.
• Reserve 6 cups of the smaller kale leaves (2 inches or smaller). Thinly slice the remaining kale and place in a large mixing bowl. Add 1 tablespoon of the oil, 1 tablespoon of the vinegar and 1/4 teaspoon salt. Use your fingers to gently massage the kale until it starts to slightly wilt, 1 to 2 minutes.
• Place the reserved kale leaves on a baking sheet and toss with 1 tablespoon of the oil. Season very lightly with salt and pepper. Bake until the kale starts to crisp and the edges on some leaves just start to brown, 12 to 15 minutes, gently flipping the kale halfway through.
• Meanwhile, cook the bacon in a large saute pan over medium heat until crispy and most of the fat has been rendered, 12 to 15 minutes. Transfer to a paper-towel-lined. Turn off the heat and remove all but 2 tablespoons of the fat from the pan. Add the garlic and red pepper flakes and cook in the residual heat until the garlic has softened, about 2 minutes, stirring constantly. Whisk in the remaining vinegar and the maple syrup. Slowly whisk in the remaining oil. Season with salt.
• Remove the kale from the oven and let sit for at least 5 minutes so that it continues to crisp as it cools.
• To assemble, gently toss the wilted kale, black-eyed peas, almonds, shallots and crisped bacon with the vinaigrette. Top with the crispy kale. Serve immediately.