Kale And Gorgonzola Salad Recipes

FARRO SALAD WITH MUSHROOMS AND GORGONZOLA

Farro Salad with Mushrooms and Gorgonzola image

Provided by Giada De Laurentiis

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1/4 cup olive oil
1 shallot, chopped
1 cup farro, rinsed
2 sprigs fresh thyme
1 teaspoon kosher salt
8 ounces assorted mushrooms, such as cremini, royal trumpet and maitake
1 cup red grapes, halved
1 bunch Tuscan kale, sliced thin and massaged with 1/4 teaspoon kosher salt
2 tablespoons lemon juice
1 cup shaved Gorgonzola dolce cheese (see Cook's Note)
3 tablespoons apple cider vinegar
2 tablespoons olive oil
2 teaspoons Dijon mustard
3/4 teaspoon kosher salt
1/2 teaspoon chopped fresh thyme

Steps:

For the salad: Heat a medium saucepan over medium heat. Add 2 tablespoons olive oil and the shallot. Cook, stirring with a wooden spoon, until the shallot is fragrant and soft, about 1 minute. Add the farro and thyme and toast for another 2 minutes. Add 1/2 teaspoon salt and 2 1/2 cups water and bring to a simmer, stirring occasionally. Reduce the heat to maintain a gentle simmer. Simmer, stirring occasionally, until the water is evaporated and the farro is tender, 35 to 40 minutes. Remove from the heat, cover and let steam for 10 minutes. Discard the thyme sprigs.
Meanwhile, heat a medium skillet over medium-high heat. Add the remaining 2 tablespoons olive oil and the mushrooms. Season with the remaining 1/2 teaspoon salt and cook, stirring occasionally, until the mushrooms have lost their water and are golden brown and starting to crisp, about 15 minutes.
For the dressing: In a large bowl, make the dressing by whisking together the vinegar, olive oil, mustard, salt and thyme. Add the warm farro and mushrooms to the dressing. Toss well to coat and allow to cool to room temperature.
Add the grapes, kale and lemon juice. Toss well, top with the Gorgonzola shavings and serve.

KALE AND QUINOA SALAD

Kale and Quinoa Salad image

Delicious and nutritious! This salad is sure to please the crowd! And with so many options to mix and match to your tastes, you can't go wrong. You can play with the kale-to-quinoa ratio to make this your own. Use alternative nuts and dried fruit to customize to your own taste buds.

Provided by Kicius

Categories Salad Green Salad Recipes Kale Salad Recipes

Time 55m

Yield 6

Number Of Ingredients 12

Ingredients

2 cups water
1 cup quinoa
10 leaves kale, cut into small pieces
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 large garlic clove, minced
1 teaspoon fresh cracked black pepper
½ teaspoon ground sea salt
1 cup pecans
1 cup currants
¾ cup crumbled feta cheese

Steps:

Bring water to a boil in a saucepan. Stir quinoa into the boiling water, reduce heat to medium-low, place cover on the saucepan, and cook until water absorbs into the quinoa, about 12 minutes. Remove saucepan from heat and let rest covered for 5 minutes. Remove cover and allow quinoa to cool completely.
Put kale in a large mixing bowl.
Whisk olive oil, lemon juice, Dijon mustard, garlic, pepper, and salt together in a bowl until oil emulsifies into the mixture; drizzle over kale. Add cooled quinoa, pecans, currants, and feta cheese to the dressed kale and toss to incorporate.

Nutrition Facts : Calories 439.3 calories, Carbohydrate 43.9 g, Cholesterol 16.7 mg, Fat 27 g, Fiber 6.3 g, Protein 10.7 g, SaturatedFat 5.2 g, Sodium 397.3 mg, Sugar 17.8 g

ORANGE, WALNUT, GORGONZOLA AND MIXED GREENS SALAD WITH FRESH CITRUS VINAIGRETTE

Orange, Walnut, Gorgonzola and Mixed Greens Salad with Fresh Citrus Vinaigrette image

A tasty summery salad made with fresh oranges, red onions, glazed walnuts, and Gorgonzola cheese, then topped with a homemade citrus vinaigrette! Easy and delicious!

Provided by FAITHFUL96

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 20m

Yield 6

Number Of Ingredients 13

Ingredients

¾ cup walnut halves
10 ounces mixed salad greens with arugula
2 large navel oranges, peeled and sectioned
½ cup sliced red onion
¼ cup olive oil
¼ cup vegetable oil
⅔ cup orange juice
¼ cup white sugar
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
¼ teaspoon dried oregano
¼ teaspoon ground black pepper
¼ cup crumbled Gorgonzola cheese

Steps:

Place the walnuts in a skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned.
In a large bowl, toss the toasted walnuts, salad greens, oranges, and red onion.
In a large jar with a lid, mix the olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano, and pepper. Seal jar, and shake to mix.
Divide the salad greens mixture into individual servings. To serve, sprinkle with Gorgonzola cheese, and drizzle with the dressing mixture.

Nutrition Facts : Calories 368.4 calories, Carbohydrate 22.9 g, Cholesterol 7.5 mg, Fat 30.1 g, Fiber 3 g, Protein 5.2 g, SaturatedFat 4.9 g, Sodium 127.8 mg, Sugar 16.7 g

SPAGHETTI WITH CARAMELISED ONION, KALE & GORGONZOLA

Spaghetti with caramelised onion, kale & gorgonzola image

Sweeten red onion with vinegar to contrast with salty, strong blue cheese and crunchy greens, then serve on a bed of healthy brown pasta

Provided by Jennifer Joyce

Categories Dinner, Main course

Time 35m

Number Of Ingredients 10

Ingredients

2 tbsp olive oil
2 large red onions , halved and very thinly sliced
1 tbsp chopped thyme leaf
large pinch chilli flakes
75ml red wine vinegar
1 tbsp caster sugar
200ml vegetable stock
400g wholewheat spaghetti
200g kale , chopped
100g gorgonzola , crumbled

Steps:

Heat the oil in a large frying pan. Add the onions, thyme and some seasoning. Sauté for 10 mins until softened, then add the chilli flakes, vinegar, sugar and stock. Increase the heat and cook for another 10 mins.
Meanwhile, boil a large pan of water, add some salt and cook the spaghetti following pack instructions, adding the kale for the final 4 mins of cooking. Drain and return to the pot with a little of the cooking water. Tip in the onion mixture and half the cheese, and toss together. Serve topped with the remaining cheese.

Nutrition Facts : Calories 526 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 12 grams sugar, Fiber 10 grams fiber, Protein 21 grams protein, Sodium 0.5 milligram of sodium

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