Ultimate Kale Salad

This is your ultimate crowd pleasing salad! Perfect for entertaining a small crowd or making ahead for a weekly meal prep salad. You can add a protein like baked salmon or diced chicken to make this a complete and nutritious meal.

Ultimate Kale Salad

This is your ultimate crowd-pleasing salad! Perfect for entertaining a small crowd or making ahead for a weekly meal prep salad. You can add a protein like baked salmon or diced chicken to make this a complete and nutritious meal.

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Total Time 40 minutes mins

Servings 6 servings

Ingredients

  

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Roasted Garlic Vinaigrette:

• 1 head of garlic
• 3/4 cup extra virgin olive oil (I like Kasandrinos)
• kosher salt
• pepper
• 1 tbsp dijon mustard
• 1 tbsp honey
• 1/4 cup champagne vinegar

Roasted Sweet Potato:

• 1 organic sweet potato washed and medium diced
• 1 tbsp olive oil (I like Kasandrinos)

For Assembling Salad:

• 1 large bunch organic curly kale stem removed and chopped
• 1 cup raw brussel sprouts shredded
• 1 organic red apple cored and diced
• 1 roasted sweet potato diced
• 1/4 cup dried cranberries
• 1/4 cup toasted pepitas (any roasted nut will do great in this salad)

Instructions

 

Sweet Potatoes:

• Preheat oven to 425*F. Wash, scrub, and dry the sweet potato. No need to peel the potato for this recipe. Cut into 1/2-inch cubes.
• Toss with 1 tablespoon of olive oil and a pinch of kosher salt. Toss everything together.
• Arrange on a sheet pan and roast for 30 minutes. Stir the potatoes half way through the cooking time.
• Let cool to room temperature before tossing with the kale.

Vinaigrette:

• Preheat oven to 425*F. We cooked the garlic along side the sweet potatoes.
• Cut the top off of the head of garlic. Lay on top of a good-sized square of aluminum foil. Drizzle the head of garlic with a light drizzle of olive oil and a pinch of kosher salt.
• Tightly wrap up the garlic in foil and make sure there are no holes.
• Bake for 30 minutes along side the sweet potatoes.
• Once the garlic has cooled squeeze the garlic cloves into the bottom of a medium mixing bowl to start making the vinaigrette.
• To the roasted garlic, add Dijon mustard, honey, champagne vinegar. Whisk everything to blend. Slowly drizzle in the olive oil to combine all of the ingredients. Season with kosher salt and pepper to taste.

To assemble the salad:

• In a large bowl or platter, combine the kale and shaved Brussel sprouts.
• Sprinkle over the red apple, cooled roasted sweet potatoes, cranberries and pepitas.
• 30 minutes before serving, drizzle over as much vinaigrette as desired. This will give the kale time to soften. It's always good to start with less and add more if needed. Enjoy!!

Notes

Notes:

The roasted garlic vinaigrette can be kept for up to a week in the refrigerator.

If you’re making this for a weekly meal prep item, keep the dressing on the side and add as needed. The kale will hold up for several days and stay crisp.

Created by Chef Carrie Dearden