Kale Fiesta Salad Recipes

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KALE FIESTA SALAD



Kale Fiesta Salad image

I'm always looking for a new salad to make in bulk for the work week. I've made other kale salads but this is my favorite. Lots of texture, loads of flavor, colorful, crunchy, and sweet.

Provided by appletrix

Categories     Salad     Green Salad Recipes     Kale Salad Recipes

Time 1h35m

Yield 4

Number Of Ingredients 17

2 lemons, juiced, divided
1 bunch fresh basil leaves, divided
2 cloves garlic, crushed and peeled
2 tablespoons olive oil, divided
1 tablespoon shredded Parmesan cheese, or to taste
salt and ground black pepper to taste
½ pound skinless, boneless chicken thighs
1 small onion, thinly sliced
2 tablespoons vinegar
1 tablespoon honey
1 (8 ounce) package kale, ribs removed and leaves torn into pieces
1 English cucumber, cubed
1 large heirloom tomato, cubed
1 large carrot, cubed
1 cup fresh corn kernels
½ (15 ounce) can black beans, rinsed and drained
½ (6 ounce) can black olives

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Blend juice of half of 1 lemon, 1/2 of the basil, garlic, 1 tablespoon olive oil, Parmesan cheese, salt, and pepper together in a food processor until smooth. Place chicken thighs in a nonstick baking pan.
  • Bake naked chicken thighs in the preheated oven for 30 minutes. Remove from oven and pour blended mixture over chicken.
  • Continue baking until chicken is no longer pink in the center and juices run clear, about 15 minutes more. Let cool for 10 minutes. Shred chicken using 2 forks. Set aside.
  • Heat remaining olive oil in a saucepan over medium-low heat. Stir in onion and cook until softened and golden brown, about 10 minutes. Add remaining lemon juice and basil, vinegar, and honey. Heat dressing thoroughly, about 5 minutes.
  • Mix chicken, kale, cucumber, tomato, carrot, corn, black beans, and olives together in a bowl.
  • Pour warm dressing onto salad; massage and toss until well coated.

Nutrition Facts : Calories 343 calories, Carbohydrate 42 g, Cholesterol 35.8 mg, Fat 14.9 g, Fiber 11.1 g, Protein 19.1 g, SaturatedFat 2.8 g, Sodium 532 mg, Sugar 9.6 g

KALE AND FETA SALAD



Kale and Feta Salad image

I've been making variations of this salad for years. I recently learned how to massage the kale and it makes a huge difference. I had a friend ask for my recipe and I realized I don't have one. This is my first attempt at writing a recipe, so please let me know how it works out! I like to change up the ingredients: sometimes a pear instead of an apple, cranberries instead of currants, Parmesan instead of feta, etc. Great as a side dish or by itself the next day for lunch!

Provided by Leslie

Categories     Salad     Green Salad Recipes     Kale Salad Recipes

Time 15m

Yield 8

Number Of Ingredients 7

1 bunch kale, large stems discarded, leaves finely chopped
½ teaspoon salt
1 tablespoon apple cider vinegar
1 apple, diced
⅓ cup feta cheese
¼ cup currants
¼ cup toasted pine nuts

Steps:

  • Massage kale with salt in a large mixing bowl for 2 minutes. Pour vinegar over the kale and toss to coat. Fold apple, feta cheese, currants, and pine nuts into the kale.

Nutrition Facts : Calories 101.9 calories, Carbohydrate 12.4 g, Cholesterol 9.3 mg, Fat 4.8 g, Fiber 2 g, Protein 4.6 g, SaturatedFat 2 g, Sodium 287.4 mg, Sugar 5.4 g

KALE AND FARRO SALAD WITH FETA



Kale and Farro Salad with Feta image

Purple kale or curly kale can be substituted for the Tuscan variety (also called lacinato); chop the sturdy leaves instead of tearing them. Spelt is a good alternative to farro, with a similar taste and texture. We prefer French feta, which is typically milder and creamier, to other varieties.This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h20m

Number Of Ingredients 8

1 cup farro
2 cups packed torn Tuscan kale leaves (about 2 ounces)
1/4 red onion, finely diced (about 1/4 cup)
1/4 cup packed mint leaves, thinly sliced, plus whole small leaves for serving
Finely grated zest of 1 lemon, plus 2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1/4 cup crumbled feta, preferably French

Steps:

  • Cover farro with 3 inches of water in a medium saucepan. Bring to a boil, then reduce heat to a simmer and cook, uncovered, until grains are tender, 30 to 35 minutes. Drain and let cool completely.
  • Transfer farro to a large bowl and add kale, onion, sliced mint, lemon zest and juice, and oil. Toss until farro is well coated. Season with salt and pepper, then sprinkle with feta. Let stand 30 minutes before serving, topped with small mint leaves. Salad can be stored in refrigerator up to 2 days.

FETA FIESTA KALE SALAD WITH AVOCADO AND CRISPY TORTILLA STRIPS



Feta Fiesta Kale Salad with Avocado and Crispy Tortilla Strips image

A hearty taco kale salad featuring feta, pepitas, crispy tortilla strips, avocado and cranberries, tossed in a jalapeño-lime dressing. This recipe yields four medium-sized salads.

Provided by Cookie and Kate

Categories     Salad

Time 25m

Yield 4

Number Of Ingredients 14

1 large bunch of kale (about 10 ounces)
1 can (14 ounces) black beans, rinsed and drained
½ cup Président Flavored Feta with Cranberries (or ½ cup Président regular crumbled feta plus a handful of dried cranberries)
1 avocado, diced
½ cup fresh cilantro leaves, chopped
¼ cup pepitas (also known as pumpkin seeds)
3 corn tortillas (or a couple handfuls of crumbled tortilla chips)
3 tablespoons olive oil
3 tablespoons fresh lime juice (about 1 large lime)
2 tablespoons chopped jalapeño (about 2 medium jalapeños), membranes and seeds removed
1 teaspoon honey (or agave nectar)
½ teaspoon ground cumin
¼ teaspoon ground coriander
Pinch of salt

Steps:

  • To make the dressing: In a small bowl, whisk together all of the dressing ingredients until emulsified.
  • To prepare the kale: Use a chef's knife to slice out the thick ribs, then discard the ribs and chop the leaves into small, bite-sized pieces. Transfer the kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.
  • Drizzle salad dressing over the kale (you might not need all of the dressing) and toss well so the kale is lightly coated with dressing. Add the drained black beans, feta, avocado and chopped cilantro to the bowl.
  • Toast the pepitas in a skillet over medium-low heat for a few minutes, stirring frequently, until they smell fragrant and start making little popping noises. Transfer the pepitas to the salad bowl. Toss the salad to combine.
  • To make the crispy tortilla strips: Stack the corn tortillas and slice them into thin little strips, about 2 inches long. Heat a large pan over medium heat and add a drizzle of olive oil. Once the oil is shimmering, toss in the tortilla slices, sprinkle them with salt and stir. Cook until the strips are crispy and turning golden, stirring occasionally, about 5 to 10 minutes. Remove tortilla strips from skillet and drain on a plate covered with a piece of paper towel. Top the salad with crispy tortilla strips and serve.

Nutrition Facts : Calories 375 calories, Sugar 3.4 g, Sodium 746.1 mg, Fat 21.7 g, SaturatedFat 5.4 g, TransFat 0 g, Carbohydrate 37.1 g, Fiber 12.5 g, Protein 12.5 g, Cholesterol 16.7 mg

KALE AND FETA SALAD



Kale and Feta Salad image

A simple yet hearty salad of kale and feta tossed with olive oil and lemon juice and topped with toasted pumpkin seeds.

Provided by Food Network Kitchen

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

1/2 cup pumpkin seeds
2 bunches black kale, washed, roughly chopped into bite-size pieces (about 8 cups)
8 ounces feta, crumbled
1 small red onion, sliced
1/2 cup olive oil
Zest of 1 lemon and 1 tablespoon juice
Kosher salt and freshly ground black pepper

Steps:

  • Toast the pumpkin seeds in a medium skillet over medium-high heat, watching carefully, stirring until light brown, about 5 minutes.
  • Combine the kale, feta and onions in a large bowl. Toss with the olive oil, lemon zest, lemon juice and season with salt and pepper. Scatter the pumpkin seeds over the top and serve.

CHICKEN FIESTA SALAD



Chicken Fiesta Salad image

This is a dish I can prepare in fifteen minutes! My husband gave me the secret of using the broiler to cook chicken faster and I discovered the spice blend as I tried to find ways to use this quick cooking technique. It became a very tasty success. -Katie Rankin, Columbus, Ohio

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 10

1-1/2 teaspoons lemon-pepper seasoning
1-1/2 teaspoons chili powder
1-1/2 teaspoons dried basil
3/4 pound boneless skinless chicken breasts, cut into 1-inch pieces
4 cups torn mixed salad greens
2/3 cup canned black beans, rinsed and drained
1/4 cup thinly sliced red onion
1 small tomato, sliced
1/2 cup shredded cheddar cheese
Tortilla chips, salsa and ranch salad dressing

Steps:

  • In a large resealable plastic bag, combine the seasonings. Add chicken, a few pieces at a time, and shake to coat. , Place chicken on a greased broiler pan. Broil 3-4 in. from the heat for 3-4 minutes on each side or no longer pink., On two plates, arrange the salad greens, black beans, onion and tomato. Top with chicken and cheese. Serve with tortilla chips, salsa and ranch dressing.

Nutrition Facts : Fat salsa and dressing), Cholesterol 14g fat (7g saturated fat), Sodium 123mg cholesterol, Carbohydrate 795mg sodium, Fiber 21g carbohydrate (3g sugars, Protein 7g fiber)

KALE AND FRISEE SALAD WITH SHERRY VINAIGRETTE



Kale and Frisee Salad with Sherry Vinaigrette image

This kale-and-frisée salad provides a cleansing counterpoint to rich and creamy holiday favorites like mashed potatoes and gravy. Topping it off with celery, hazelnuts, and fried capers for flavor-packed crunch elevates the humble side salad to second-helping status.

Provided by Greg Lofts

Categories     Food & Cooking     Salad Recipes

Time 1h

Yield Serves 8 to 10

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
3 tablespoons capers, drained and patted dry
1/2 cup chopped roasted hazelnuts
1 celery heart (pale center stalks and leaves), chopped (about 1 cup)
1 1/2 teaspoons whole-grain or stone-ground mustard
2 tablespoons sherry vinegar
Kosher salt and freshly ground pepper
1 head frisée, coarsely chopped (about 4 cups)
1 small bunch lacinato kale, stems and center ribs removed, shredded (about 4 cups)

Steps:

  • Heat 2 tablespoons oil in a small skillet over medium-high. When oil shimmers, add capers. Cook, stirring a few times, until they swell and darken slightly, 1 1/2 to 2 minutes. Add hazelnuts and cook 1 minute more. Transfer mixture (with oil) to a small bowl. Let cool completely, then stir in celery.
  • Meanwhile, in a large bowl, whisk together mustard and vinegar. Gradually whisk in remaining 2 tablespoons oil to make the dressing; season with salt and pepper. Add frisée and kale, tossing to evenly coat; let stand at least 20 minutes and up to 1 hour. Top with caper mixture before serving.

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