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One of my favorite salads to make year round but especially in the winter is this harvest kale salad. It is hearty, crunchy, filled with flavor and so good for you. I like to consider myself a pretty good salad maker. A trait I picked up from my mom – the queen of salads. There is a specific equation for the prefect salad, a combination of flavors and texture that makes it worthy of an entree. This salad is everything and more!
The trick to making this salad delicious and easy to eat is massaging the kale. Kale can be really tough but by massaging it with the acidity in the vinaigrette, it really breaks down the kale and makes it softer/more enjoyable.
Harvest Kale Salad Recipe
Ingredients for salad:
Green kale (1-2 bunches)
Sweet potato, cubed
Goat cheese
Cucumbers
Peppers
Slivered almonds
Blueberries (or I also like to use pomegranate seeds!)
Roasted chicken or rotisserie chicken (or salmon!)
Ingredients for Mustard Vinaigrette:
1 tablespoon dijon mustard
2 tablespoons good olive oil
2 teaspoons white wine vinegar or apple cider vinegar (you could also use lemon juice)
salt + pepper
*combine and taste, if too olive oil-y, add more acid.
To assemble, remove all kale from the stalk and rip into small(ish) pieces. Pour half of your vinaigrette on the kale and massage (see my IG REEL here for a demonstration). Set aside, the longer you let the kale and vinaigrette marinate together, the better! Roast your sweet potatoes – I like to season with olive oil, salt, pepper and cumin and bake for 30 minutes at 400F. Assemble your salad! What I love about salads is you could literally use anything – quinoa, chickpeas, roasted broccoli, shredded carrots – options are endless. Add the rest of your vinaigrette and enjoy!
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