![]() Soba Noodle Picnic Salad with Tahini Miso, page 117 of Love & Lemons Every Day It’s a stunning dinner side dish, but thanks to the wheat berries and roasted squash, it’s also hearty enough to eat for lunch. Roasted shallots, sage, and thyme bring complexity and depth to this salad. Roasted chickpeas and toasted seeds add crunch, a rainbow of root veggies makes it vibrant and colorful, and an electric carrot-ginger dressing ties it all together. It’s so energizing, refreshing, and satisfying that it’ll win over even the biggest kale skeptics. If you make just one recipe off of this list, this kale salad should be it. Tip: they all hold up well if you make them ahead of time (you can even add the dressing!), so they’re great recipes to pack for lunch. ![]() ![]() Instead, these bountiful salads are bursting with exciting flavors and textures. We’ve all eaten kale salads that are tough and dry, but don’t worry – you won’t find any like that here. Toss it with pasta, scoop it onto soups, slather it on a sandwich, dot it onto pizza…you really can’t go wrong. This vibrant pesto is my cold weather alternative to classic basil pesto. Toss it with pasta, add it to a frittata, or pile it onto pizza. On its own, this lemony sautéed kale is a nourishing side dish, but it’s also a great addition to larger recipes. Think of them as building blocks – they can become fantastic pastas, bowls, and more! When I cook kale, I often use one of these basic kale recipes as a starting point. Whether you’re a longtime kale enthusiast or you’re experimenting with it for the first time, you’re sure to find something you love. They include bountiful salads, comforting soups, yummy pastas, and so much more. If that includes you, I encourage you to try kale! To get you started, I’m sharing 33 of my best kale recipes below. You betcha I’m blending it into smoothies, tossing it into pastas, and simmering it in soups whenever I have the chance!Īt this time of year, many people start to think about adding more veggies to their diets. What can I say? Kale is versatile, it’s delicious, and it just so happens to be one of the healthiest veggies out there. But in my kitchen, they’re just as cool as ever. Switch up your dressing – turmeric tahini sauce, cashew cream, or scoops of pesto would be yummy alternatives to the carrot ginger dressing.On the internet, kale recipes were all the rage a few years ago.Bulk up the salad by mixing in a grain like quinoa or farro.If you’re not a fan of chickpeas, try adding baked tempeh, tofu, or lentils for protein.I use raw beet in this recipe, but a few sliced roasted beets would be delicious instead.Add a sprinkle of feta cheese for a salty, tangy bite.See this post for more of my best meal prep tips and this one for more lunch ideas. If you’re packing this for multiple days, I would keep the avocado separate and add it to the salad before you leave for work. It can be stored dressed since kale leaves are so sturdy. Serve the salad right away, or pack it up for lunches throughout the week. Layer everything in (this is your Insta-worthy moment!) then toss and douse it all with the carrot ginger dressing. I like to build kale salads with a variety of flavors and textures, so I add soft dried cranberries, creamy avocado, crunchy roasted chickpeas, crispy pepitas, and fresh grated & sliced vegetables to this kale salad recipe. That’s it! You’re ready to assemble your kale salad.Use your hands to massage the leaves until they become soft and wilted and reduce in the bowl by about half.Place bite-sized kale leaves into a large bowl and drizzle them with lemon juice, ½ teaspoon of olive oil, and a few pinches of salt.The first trick to creating your kale salad is to massage the kale so that the bite-sized leaves become soft and tender. I feel healthier just looking at all that kale! Oh, how I’ve missed you, kale salad! They add a nice substantial bite to the mix of fresh, raw veggies in this salad. While you’re roasting your carrots, roast some chickpeas too. I make it by blending roasted carrots with ginger and tangy rice vinegar. The guest star of this recipe is the creamy carrot ginger dressing that you see in the photo above. While I was pondering this important life issue, I realized that it had not only been a while since I’d posted a kale recipe – it had been a while since I’d even made a kale salad for myself… so I thought – let’s bring it back(!) with this super fresh, colorful, rainbow salad recipe. Is it just me, or does it seem like the kale salad has gone out of style? For a while there, the internet was a kale-crazy place to be, but it seems to have fallen out of favor due to Brussels sprouts salads, roasted squash salads, and even pasta salads.
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