Strawberry Kale Salad

Strawberry Kale Salad celebrates the sweet flavor of juicy summer strawberries in a salad of crisp kale leaves. Nutty toasted walnuts add crunch and a tangy balsamic vinaigrette completes this simple, fresh, and delicious salad.

Course Salad

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10

Total Time 10

Servings

Calories 279kcal

Author Colleen Milne

Ingredients

Dressing

2 tablespoon extra virgin olive oil plus two teaspoons
2 tablespoon balsamic vinegar
2 tablespoon honey
2 tablespoon lemon juice
½ teaspoon red pepper flakes
½ teaspoon salt
½ teaspoon black pepper

Salad

1 bunch kale removed from stem & chopped bite sized about 6 cups
2 cup strawberries hulled and sliced
½ cup toasted walnuts chopped
½ cup feta cheese crumbled
½ small red onion sliced (½ cup)

US Customary - Metric

Instructions

Toast walnuts over low heat in a non stick pan for about 5 minutes, tossing occasionally, making sure they don't burn. Allow to cool.
Whisk dressing ingredients together in a bowl, or put into a jar with lid and shake.
In a large bowl combine chopped kale and two teaspoons of olive oil. Use your hands to massage the leaves until they are softened and have turned dark green. (About 2-3 minutes).
Add strawberries, walnuts, onion, and feta to the kale. Drizzle with the dressing, and toss gently to combine.

Notes

Massage the kale. Don't skip this step, it doesn't take long and it's worthwhile. Raw kale is tough and fibrous, which makes it ideal for cooking, like for my kale and sausage pasta. But when we use it for kale salads, like this kale and strawberry salad, or this kale salad with beets and apples, massaging the kale leaves makes it more tender, while still maintaining its crispness. Don't skip this step.

Soak the onion. Although red onion has a milder flavor than yellow or white onions, you may want to take out some of the intensity. Soak the onion slices in cold water for 10 minutes for a softer flavor. Drain and dry with paper towels before adding to the salad.

Nuts. I like walnuts in this strawberry salad because they have a slight bitterness that complements the sweet strawberries. But I have easily swapped walnuts for pecans, pistachios, or almond slivers with delicious results. You can also replace the nuts with toasted pumpkin seeds, sunflower seeds, or hemp seed.

Additions. This simple salad is perfect as is, but I often add avocado slices, bell pepper slices (I like orange or yellow for contrast), halved cherry tomatoes, or other leafy greens, like spinach or arugula.

Protein: Chickpeas are a great way to add plant based protein, or you can add grilled chicken.

Vegan option: Make this recipe vegan by replacing the honey with maple syrup, and omitting the feta cheese, or using a vegan cheese.

Storage: This salad is best served right after adding the dressing. If you want to make it ahead, don't add the dressing. Store both the salad and the dressing in the fridge before tossing with the vinaigrette when ready to serve.

Nutrition