Sweet And Savory Kale Salad Recipes

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SWEET AND SAVORY KALE SALAD



Sweet and Savory Kale Salad image

Provided by Giada De Laurentiis

Time 50m

Yield 6

Number Of Ingredients 12

2 tablespoons pomegranate molasses
2 teaspoons champagne vinegar
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
Kosher salt
2 large sweet potatoes (peeled, halved and cut into 1/3-inch half-moons)
One 14-ounce bag frozen pearl onions (thawed and well drained)
3 tablespoon olive oil
Kosher salt
1 Honeycrisp or Fuji apple (cut into 1/4-inch half-moons)
Half 5-ounce container baby kale
1/4 cup pomegranate seeds

Steps:

  • This recipe originally appeared on Giada's Holiday Handbook. Episode: Giada's Turkey Day Feast.
  • 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.

Nutrition Facts : ServingSize 6

SWEET AND SAVORY KALE



Sweet and Savory Kale image

This quick and tasty recipe combines vitamin-packed kale with both sweet and tangy ingredients for a colorful side dish.

Provided by SJRJA

Categories     Side Dish     Vegetables     Greens

Time 55m

Yield 6

Number Of Ingredients 11

2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 tablespoon Dijon mustard
4 teaspoons white sugar
1 tablespoon cider vinegar
1 ½ cups chicken broth
4 cups stemmed, torn and rinsed kale
¼ cup dried cranberries
salt and pepper to taste
¼ cup sliced almonds

Steps:

  • Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, sugar, vinegar, and chicken stock, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted.
  • Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. Sprinkle with sliced almonds before serving.

Nutrition Facts : Calories 120.8 calories, Carbohydrate 14.1 g, Fat 6.8 g, Fiber 1.8 g, Protein 2.5 g, SaturatedFat 0.8 g, Sodium 82.6 mg, Sugar 6.6 g

SWEET & SAVORY KALE SALAD



Sweet & Savory Kale Salad image

This salad is the perfect dish for a balmy Indian Summer day! It combines savory fall veggies and sweet summer fruit. It also stores well, so it's great for meal prep!

Provided by TheSousChef

Categories     Dinner     Lunch

Time 45m

Number Of Ingredients 10

1 bunch lacinto kale (other types of kale will work just fine)
1 sweet potato (chopped)
2 peaches (thinly sliced)
2 tbs olive oil
1/2 tsp salt
1/2 tsp pepper
1 tsp paprika
1/2 tsp garlic
1 cup balsamic vinegar
Pumpkin seeds or other seeds to garnish

Steps:

  • Toss together sweet potato, 1 tbs olive oil, and spices together in a skillet, and cook over medium heat for 20 minutes stirring occasionally.
  • Bring balsamic vinegar to a boil in a small saucepan, stirring frequently. Reduce to a simmer and allow the vinegar to reduce for 10 minutes, strirring occasionally. The consistency of the finish product will be like honey.
  • Roughly chop your kale, and sautee in a mediun skillet with the remaining olive oil. Season with salt and pepper to taste.
  • To assemble, divide kale among two plates, and top with the potatoes, peaces, and any garnishes you'd like. Finish with the balsamic reduction.

SWEET AND SAVORY KALE



Sweet and Savory Kale image

I bought a large bag of kale and this recipe was on the back. I tried it and really enjoyed the sauce. I opted to leave out the almonds and cranberries, but it would be nice to dress it up. Enjoy! This will work with collards and other greens too. Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium. Developed in Europe, it is used in England, Italy, Ireland, Germany, the Netherlands, Scotland, East Africa, Denmark, Sweden, Montenegro, Russia and even Japan. During World War II, the cultivation of kale in the U.K. was encouraged by the Dig for Victory campaign. The vegetable was easy to grow and provided important nutrients to supplement those missing from a normal diet because of rationing. Kale was introduced into Canada (and then into the U.S.) by Russian traders in the 19th century.

Provided by Sharon123

Categories     Greens

Time 25m

Yield 4-6

Number Of Ingredients 12

2 tablespoons olive oil
1/2 medium onion, diced
3 garlic cloves, minced
2 tablespoons Dijon mustard
1 tablespoon sugar (or honey or agave syrup)
1 tablespoon cider vinegar
1 1/4 cups vegetable stock (or chicken stock)
1 lb chopped kale
1/3 cup cranberries, sliced (optional)
1/4 cup sliced almonds (optional)
salt
pepper

Steps:

  • In a large stock pot, heat the olive oil on medium high heat.
  • Add onion and garlic, and saute until the onion softens, stirring often, about 5 minutes.
  • Stir in mustard, sugar, cider vinegar and vegetable stock. Bring to a boil on hight heat. Add kale, cover, and cook 5 minutes, stirring often.
  • Add the cranberries, if using, and continue cooking on medium high heat, stirring often(even if you don't use the cranberries, still cook a little longer).
  • The liquid should reduce by half and the cranberries will get plump in about 10 minutes.
  • Season with salt and pepper. Sprinkle with almonds if desired.
  • Enjoy!

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