Fancy a salad that’s as nutritious as it is delicious? This kale and strawberry salad is the perfect blend of sweet and savory, with a crunch that’ll make your taste buds dance. It’s quick, easy, and packed with flavors that complement each other beautifully.
Why This Recipe Works
- The combination of kale’s earthiness and strawberries’ sweetness creates a balanced flavor profile.
- Adding nuts introduces a satisfying crunch and healthy fats.
- A simple vinaigrette ties all the ingredients together without overpowering them.
- It’s versatile enough to serve as a side or a main dish with added protein.
- Prep time is minimal, making it perfect for busy weeknights.
Ingredients
- 4 cups kale, stems removed and leaves torn into bite-sized pieces
- 1 cup strawberries, hulled and sliced
- 1/4 cup almonds, sliced and toasted
- 1/4 cup feta cheese, crumbled
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey
- Salt and pepper to taste
Equipment Needed
- Large mixing bowl
- Small whisk or fork
- Measuring cups and spoons
- Knife and cutting board
Instructions
Prepare the Kale
Start by washing the kale thoroughly under cold water. Remove the stems and tear the leaves into bite-sized pieces. Pat them dry with a clean towel or use a salad spinner. This step ensures your salad isn’t watery. Tip: Massaging the kale with a bit of olive oil can soften its texture.
Slice the Strawberries
Hull the strawberries by removing the green tops. Slice them into thin pieces for even distribution throughout the salad. The sweetness of the strawberries will contrast nicely with the kale’s bitterness.
Toast the Almonds
Place the sliced almonds in a dry skillet over medium heat. Toast them for about 3-5 minutes, stirring occasionally, until they’re golden and fragrant. This enhances their flavor and adds a crunch to your salad.
Make the Vinaigrette
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper until well combined. The honey will balance the acidity of the vinegar, creating a smooth dressing.
Assemble the Salad
In a large bowl, combine the kale, strawberries, toasted almonds, and crumbled feta cheese. Drizzle the vinaigrette over the top and toss gently to coat all the ingredients evenly. Serve immediately for the best texture and flavor.
Tips and Tricks
For an extra layer of flavor, consider adding a pinch of cinnamon to the vinaigrette. It pairs wonderfully with the strawberries. If you’re preparing the salad ahead of time, keep the dressing separate until just before serving to prevent the kale from wilting. For a nut-free version, sunflower seeds make a great alternative to almonds. Always taste your dressing before adding it to the salad; you might want to adjust the sweetness or acidity to your preference.
Recipe Variations
- Add grilled chicken or shrimp for a protein-packed meal.
- Swap strawberries for peaches or apples for a different sweet twist.
- Use goat cheese instead of feta for a creamier texture.
- Incorporate quinoa or farro for added grains.
- Try a citrus vinaigrette for a brighter flavor profile.
Frequently Asked Questions
Can I use frozen strawberries?
While fresh strawberries are preferred for their texture and flavor, you can use thawed frozen strawberries in a pinch. Just be sure to drain any excess liquid to prevent the salad from becoming soggy.
How long does this salad keep?
This salad is best enjoyed fresh but can be stored in the refrigerator for up to 2 days. Keep the dressing separate until ready to serve to maintain the kale’s crispness.
Is there a substitute for kale?
If kale isn’t your thing, spinach or arugula make excellent substitutes. Just note that these greens are more delicate, so the salad’s texture will be different.
Summary
This kale and strawberry salad is a delightful mix of sweet and savory, perfect for any occasion. It’s easy to make, customizable, and packed with nutrients. Whether you’re looking for a light lunch or a vibrant side dish, this recipe won’t disappoint.
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