This salad was an amazing discovery at a little cafe near my OB office. It is my type of cafe, one side if full of wonderful cooking gadgets and specialized ingredients and the other side has great food. Great, but expensive. This kale salad sells for $9.99 a pound. I have not food costed this salad myself but my guess is that it is a fraction of the price and will feed an entire dinner party. The ingredients, kale, red cabbage, carrots, celery, red grapes, and scallions, make a nicely colored, bright salad, and taste fantastic together. Since I have not blind taste-tested them, I can’t tell if there is any difference but I know I am in love with my salad. The only difference is I omit the red onion, I am not a huge fan of them raw, so if you do like them, add them, just cut them very thin. I am looking forward to making it again when local, California grapes are readily accessible.
I like using curly, or Italian kale in these types of salads. It is easy to find in the store and I feel does not have as much of a bitter taste as some of the others. It also requires very low prep work. Just rinse, and slice thin, all the way down to the stalk, stopping when the leaf ends at the stalk and toss the rest. This salad will only keep for about 24 hours once dressed. It is great for lunch or dinner one day and as leftovers the next. I do not like tossing the entire salad with the feta cheese, it just gets all broken up, and absorbs the dressing. If serving the salad for a dinner party, top the entire bowl with feta and don’t toss in the cheese. You can also set the feta on a small bowl on the table. At home, I just serve the salad and add the feta to the top of my plate.
- Jewel Tone Kale Salad
- 1 head curly kale
- 1/4 head red cabbage, very thinly sliced
- 3 stalks celery, 1/4 inch dice
- 3 carrots, shredded, about 1 cup
- 2 cups red grapes, halved
- 1/2 bunch scallions, green parts only, thinly sliced
- 1/2 cup pepitas, toasted
- Feta cheese, crumbled
- Red Wine Vinaigrette
- 1/4 cup light olive oil
- 2 tablespoon red wine vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon honey, optional
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
For the Vinaigrette
Whisk the vinegar, mustard, honey, salt, and pepper together in a small bowl. Whisking constantly, add the oil in a slow, steady stream, and continue whisking until thickened.
For the salad
Preheat oven to 325. Toast pepitas for about 10 minutes, keeping a close eye on them, and tossing frequently, they will burn. Set aside to cool.
Thinly slice kale. If using curly kale, you don’t need to remove the stem, just keep the slices thin. Cut all the way down the stalk until the leaf meets the stem. Prepare cabbage, you can use your slicing disk on a food processor to slice as well. Cut celery, carrots, grapes, and scallions. Place them in a large bowl. Toss with about 3/4 cup dressing. Taste the salad and decide if you need the rest of the dressing, save for later use if you are not using it. Season with additional salt and pepper if needed. Top with feta cheese.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 199Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 3mgSodium: 259mgCarbohydrates: 15gFiber: 3gSugar: 10gProtein: 4g