Kale Archives - Vegetable Recipes

Kale Crunch Salad

Mary Younkin — Tue, 16 Jul 2024 08:30:00 +0000

Crunchy greens are tossed in an apple cider vinaigrette before being topped with roasted almonds to make this copycat recipe for Chick-fil-A’s Kale Crunch Salad.

The salad is almost ridiculously simple with just 4 basic ingredients, but they meld together beautifully when tossed in that mouthwateringly tangy, not-too-sweet, dressing.

When a friend first recommended that I try Chick-fil-A’s kale salad, I’ll be honest, and admit I didn’t race to try it. I’ve tried a few kale salads and they rarely wow me. (The exception to that kale salad aversion is our beloved Sweet Kale Salad. I still make it often!)

I’m very happy to tell you that this very simple kale crunch salad? It delivers an abundance of flavor and crunch!

I knew I needed a recipe for it asap, so that I could make it whenever I was craving it. As you know, we’re Chick-fil-A fans, so when I can’t get my chicken sandwich on the weekend, it’s time to make it at home.

The same goes for the sadly discontinued coleslaw too! Now that we can make it whenever we want, all is well in our chicken-craving house.

This is a terrific make-ahead option for lunches because the crunchy greens don’t tend to wilt or change much after resting overnight in the fridge. If you aren’t a huge fan of kale, this works beautifully with more cabbage and less kale.

I typically add a bit of carrot to the salad as well, both for contrasting colors and a bit of sweetness. I usually add extra cabbage for the crunch it provides. I like a lot of texture in my salads, so the cabbage and the almonds do a great job of delivering that.

Kale Crunch Salad

You’ll need the following ingredients to make this recipe:

Dressing Ingredients

apple cider vinegar
olive oil
honey or maple syrup
Dijon mustard
shallot or yellow onion
fresh Italian parsley
salt and pepper
fresh lemon juice

Salad Ingredients

kale
green cabbage
carrot OPTIONAL
whole roasted almonds

For this salad, you’ll want to use whole almonds that are both roasted and salted. If you happen to have unsalted almonds on hand, you’ll likely need to sprinkle a bit of salt on the salad to add that balance.

Kale Crunch Salad Recipe

To make the dressing, combine the vinegar, olive oil, honey or maple syrup, mustard, onion and parsley in the blender. Puree for a minute or two until completely smooth. Add the salt and pepper, and pulse to combine.

Taste the dressing and adjust the salt and pepper as desired. Add lemon juice to brighten the dressing, if desired.

Chick fil A Kale Crunch Salad

To make the salad, place the kale in a large mixing bowl and drizzle with about 3 tablespoons of the dressing. Use your hands to massage the dressing into the kale for a few minutes, to soften it.

Seriously, my friends, do NOT skip massaging the kale. I know, I know, if you’re new to kale salads it sounds completely ridiculous, but it works to break down the tough, fibrous pieces and create a perfectly chewable, softer kale salad.

Add the cabbage and carrots, if desired, to the bowl and toss well to coat. Scatter almonds over the salad and add additional dressing to taste. Serve immediately or refrigerate for up to 3 days.

Want a few more crunchy salad options? Crisp broccoli florets mingle with savory bites of smoky bacon, tangy cheddar cheese, and zesty red onion in this cheesy broccoli salad.

The allure of bacon dances with the subtle crunch of fresh cauliflower and sweet, chewy cranberries in this bacon lover’s cauliflower salad.

Kale Crunch Salad

Crunchy greens are tossed in an apple cider vinaigrette before being topped with roasted almonds to make this copycat recipe for Chick-fil-A's Kale Crunch Salad.

Course Salad, Side Dish

Cuisine American

Prep Time 10

Total Time 10

Servings

Calories 271kcal

Author Mary Younkin

Ingredients

Dressing Ingredients

¼ cup apple cider vinegar
¼ cup olive oil
1½ tablespoons honey or maple syrup
1 tablespoon Dijon mustard
1½ tablespoons yellow onion chopped small
3 tablespoons fresh Italian parsley leaves
½ teaspoon kosher salt adjust to taste
¼ teaspoon freshly ground black pepper
1 teaspoon fresh lemon juice as needed, adjust to taste

Salad Ingredients

6 cups kale ribs removed and chopped small
2 cups green cabbage shredded and chopped
1 large carrot shredded OPTIONAL
½ cup whole roasted almonds chopped small

Instructions

Dressing Instructions

Combine the vinegar, olive oil, honey or maple syrup, mustard, onion and parsley in the blender. Puree for a minute or two until completely smooth. Add the salt and pepper, and pulse to combine.
Taste the dressing and adjust the salt and pepper as desired. Add lemon juice to brighten the dressing, if desired.

Salad Instructions

Place the kale in a large mixing bowl and drizzle with about 3 tablespoons of the dressing. Use your hands to massage the dressing into the kale for a few minutes, to soften it.
Add the cabbage and carrots, if desired, to the bowl and toss well to coat. Scatter almonds over the salad and add additional dressing to taste. Serve immediately or refrigerate for up to 3 days.

Notes

Nutrition

Sweet Kale Salad

Mary Younkin — Fri, 24 Feb 2023 09:30:00 +0000

Have you tried the Sweet Kale Salad at Costco? It starts with shredded kale, thinly sliced Brussels sprouts, and a generous handful of broccoli matchsticks. The greens are topped with sweet cranberries and salty pepitas before being tossed in a tangy sweet poppyseed dressing.

The awesomeness of this salad can’t be overstated here. What I like best about the sweet kale salad is that even after it has been tossed with the dressing, it will hold up nicely in the fridge for a day or two.

It’s always frustrating to me when salads begin to wilt and die immediately after tossing the salad. This salad is the answer for anyone who wants a good crunchy salad that will stay nice for a couple of days.

Costco Kale Salad

Salad kits are such a time saver with so many delicious combinations. It has honestly introduced my taste buds to new combinations. Kale salad is one I found at Costco and love to make often.

Prepping kale for a salad takes just a bit longer than other lettuce. Submerge the kale in water to wash it thoroughly and dry it by patting it with a towel or using a salad spinner.

After you have washed the kale remove the main stem. The stem can be a bit tough and woody and honestly not pleasant to eat.

Last, you’ll chop the kale into chiffonade-like pieces. If you have an extra minute, you can also massage it with a slight drizzle of olive oil just to soften it up a bit more.

Shredding and keeping all of the pieces fairly small in this salad makes for an amazing bite every single time. Slice the Brussels sprouts thinly into bite-size pieces.

You might be tempted to skip the broccoli matchsticks in this recipe, but please try them. They offer the soft crunch that plays a big part in making this salad so unique.

To make the broccoli matchsticks, slice the long thick stalk off of a head of broccoli, peel the outside enough to remove any brown areas, then slice it into thin rounds. Stack a few of the rounds and slice them into matchsticks. Easy as can be and well worth the extra minute or two.

Pile the kale, Brussels sprouts, and broccoli matchsticks into a bowl with the cranberries and pepitas. To create the dressing of mayonnaise, milk, white balsamic, honey, and poppy seeds whisk them together until completely combined.

Pour the dressing over the salad and toss to coat. Let it set for 5-10 minutes so the flavors can absorb and the greens are thoroughly able to soak up the dressing.

Sweet Kale Salad Kit

See this list of ingredients to create your own sweet kale salad kit:

Salad Ingredients

shredded and chopped curly kale
Brussels sprouts
broccoli matchsticks
dried cranberries
roasted and salted pepitas
optional: chopped cabbage and/or chopped endive

Dressing Ingredients

mayonnaise
milk
white balsamic champagne, or white wine vinegar
sugar or honey
poppy seeds
kosher salt

Delicious salads can be made with more than just iceberg lettuce.

Fresh greens, spicy red onions, crunchy walnuts, chewy sweet raisins and cranberries, salty Parmesan, and roasted Acorn squash come together with a tangy sweet maple vinaigrette in this winter squash salad.

Fresh zucchini is shaved thin and tossed with olive oil and lemon juice before being sprinkled with salt, pepper, basil, and Parmesan to make this easy, fresh from the garden Zucchini Ribbon Salad.

With crunchy greens, juicy tomatoes, tender peas, cheddar cheese, plenty of bacon and eggs, and a bright, smoky dressing, this Old Fashioned 7 Layer Salad delivers more than you might be expecting.

Arugula Tomato Salad celebrates the sweet summer freshness of tomatoes with the peppery bite of arugula glazed with balsamic.

Sweet bites of oranges are tossed with crisp lettuce and parsley and then topped with caramelized almonds to create this refreshing salad.

Crisp broccoli florets mingle with savory bites of smoky bacon, tangy cheddar cheese, and zesty red onion in this Broccoli Salad.

Fresh broccoli with dried cranberries, bacon, and red onion tossed in a tangy sweet dressing makes for a crave-able Cranberry Broccoli Bacon Salad.

Sweet, savory, super fresh, and incredibly satisfying, this Watermelon Arugula Salad should be a standard at your summer table.

Sweet Kale Salad

Shredded kale, thinly sliced Brussels sprouts, and a generous handful of broccoli matchsticks are topped with sweet cranberries and salty pepitas before being tossed in a tangy sweet poppyseed dressing to create this unforgettable salad.

Course Salad

Cuisine American

Prep Time 20

Total Time 20

Servings

Calories 133kcal

Author Mary Younkin

Ingredients

Salad Ingredients

4 cups shredded and chopped curly kale
2 cups thinly sliced Brussels sprouts
1 cup broccoli matchsticks
½ cup dried cranberries
¼ cup roasted and salted pepitas
optional: chopped cabbage and/or chopped endive

Dressing Ingredients

¼ cup mayonnaise
1½ tablespoons milk
1½ tablespoons white balsamic champagne, or white wine vinegar
1 tablespoon sugar or honey
2 teaspoons poppy seeds
kosher salt adjust to taste

Instructions

Combine all the kale, broccoli sticks, Brussels sprouts, cranberries, and pepitas in a large bowl.
In a smaller bowl or jar, whisk together the mayonnaise, milk, vinegar, sugar, poppy seeds, and salt.
Pour the dressing over the salad and toss well to thoroughly coat. Let the salad rest for at least 5-10 minutes before serving. Enjoy!

Notes

You might be tempted to skip the broccoli matchsticks in this recipe, but please try them. They offer the soft crunch that plays a big part in making this salad so unique.

Nutrition

Chicken Kale White Bean Soup

Mary Younkin — Mon, 20 Feb 2023 09:30:00 +0000

Filled with tender chunks of chicken, kale, and creamy white beans, this chicken kale soup delivers a whole lot of flavor and a complete meal in less than 20 minutes.

Chicken Soup with Kale

Not enough credit is given to simple soups that are rich in flavors but easy to make with healthy ingredients you have on hand. This chicken kale and white bean soup is a great example of that.

Kale is most often used for salads and smoothies in our household. But chopped bite-size and add to this chicken kale soup, it becomes a great way to get your crew to eat their greens. (Even my non-fans of this particular green enjoy this soup.)

Winter soups are wonderful when served with savory waffles or biscuits. You can stir together a batch of these Vegetable Drop Biscuits in not much more time than it takes to simmer this soup. Served warm with butter, they are a favorite.

To create the base for this soup saute the onions in the oil over medium-high heat until the onions are soft and lightly browned.

Add the minced garlic and continue cooking for a minute or two.

Stir in the white beans and chicken along with all of the spices. Simmer the soup until the ingredients are warmed and the spices have had a chance to season the broth.

To prep the kale, wash and dry it completely. I submerge mine into the water and then place it on a towel to pat dry or use a salad spinner to remove the excess water.

Before chopping remove the main stem as it can be tough and a bit woody in texture. After that stem is removed you can give the kale a rough chop and add it to the soup. The kale will wilt fairly quickly and you’ll be ready to eat in no time at all.

Chicken Kale Soup

Gather these ingredients to make this recipe:

olive oil
onion
garlic
chicken stock
kosher salt
dried oregano
dried thyme
crushed red pepper flakes
freshly ground black pepper
canned white beans
chicken
kale leaves
Parmesan or Pecorino Romano

To make the soup, start by heating the oil over medium-high heat in a large soup pot. Add the onions and cook, stirring frequently, until soft and lightly browned, about 5 minutes.

Add the garlic and continue cooking until fragrant, about 1 minute. Add the stock, white beans, chicken, and all the spices. Bring to a boil and reduce to a simmer for just long enough to warm the beans and the chicken.

Add the kale and let it simmer for just a moment to wilt it slightly. Scoop into bowls and top with generous amounts of freshly grated Parmesan.

Soup that is filling and flavorful is a winner every time. Lucky for all of us, it makes a great make-ahead freezer meal too.

Allow the soup to cool completely before transferring portions to freezer-safe containers. Soup can be reheated in the microwave or it can be thawed first and then reheated on the stove top.

Fragrant and filling, ground beef cabbage soup simmering on the stovetop will delight the senses of anyone wandering through the kitchen.

For a few more soup ideas, unstuff those peppers and use the crockpot to make a delicious Bell Pepper Soup with seasoned beef, peppers, and rice.

Beef and Broccoli Soup is the perfect, filling wintertime soup deliciously flavored with a combination of soy sauce and oyster sauce. If you love Chinese Beef and Broccoli, you’re likely to really enjoy this soup!

With a rich ham flavor and a balanced combination of potatoes, leeks, and split peas, this slow cooker split pea soup is a very pleasant surprise.

If you’re looking for a comforting and hearty meal that’s perfect for chilly evenings, then this creamy chicken corn soup is the perfect recipe to try.

Old-fashioned split pea soup is a hearty, satisfying soup made from dried split peas, savory ham, and tender chunks of potatoes. It’s a classic winter soup that is also perfect for a chilly, wet spring or summer evening.

If you’re looking for a refreshing side to serve with your soup, this Old Fashioned Tomato Pie with garden-fresh tomatoes, fresh basil, and a creamy, cheesy topping is a great side.

Chicken Kale Soup

Filled with tender chunks of chicken, kale, and creamy white beans, this soup delivers a whole lot of flavor and a complete meal in less than 20 minutes.

Course Soup

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 285kcal

Author Mary Younkin

Ingredients

1 tablespoon olive oil
1 small onion chopped small
3 garlic cloves minced
8 cups chicken stock or 8 cups water plus 3 tablespoons chicken base
½ – 1 teaspoon kosher salt add more to taste depending on how salty your stock is
1 teaspoons dried oregano
½ teaspoon dried thyme
½ teaspoon crushed red pepper flakes
½ teaspoon freshly ground black pepper
3 cups cooked white beans or 2 cans white beans, no need to drain the beans
3 cups cooked chicken chopped bite size
4 cups kale leaves removed from the stem and chopped bite size
Topping: freshly grated Parmesan or Pecorino Romano 1-2 tablespoons for each bowl

Instructions

Heat the oil over medium high heat in a large soup pot. Add the onions and cook, stirring frequently, until soft and lightly browned, about 5 minutes.
Add the garlic and continue cooking until fragrant, about 1 minute. Add the stock, white beans, chicken and all the spices.
Bring to a boil and reduce to a simmer for just long enough to warm the beans and the chicken. Add the kale and let it simmer for just a moment to wilt it slightly.
Scoop into bowls and top with generous amounts of freshly grated Parmesan.

Notes

FREEZER MEAL: Let the soup cool completely before transferring to freezer safe containers. Soup can be reheated in the microwave or it can be thawed first and then reheated on the stove-top.

Nutrition