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Holiday Kale Salad

Holiday Kale Salad

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  • 2 bunches raw kale, ribs removed, leaves torn in two
  • 1/2 Cup extra-virgin olive oil
  • 9 cloves garlic, smashed, skin removed
  • Salt


In your biggest sauteé pan over high heat, pour about 3 tablespoons olive oil and add 3 cloves of garlic. Quickly heat the oil and lightly brown the garlic cloves. Add 1/3 of the kale leaves and season with kosher salt. With kitchen tongs, turn the leaves so that they are all exposed to the hot pan. Remove first batch to a bowl and repeat with second and third batch. (With each one, pour about 3 tablespoons olive oil, add 3 garlic cloves and 1/3 kale leaves and season with salt). Continue until all leaves have been sautéed. Serve warm.

Nutritional Facts


Calories Per Serving298

Folate equivalent (total)142µg35%

  • ½ cup water
  • ½ cup dried cranberries
  • 1 tablespoon honey
  • 16 ounces kale, stems removed and discarded, leaves torn into bite-sized pieces
  • 1 red onion, chopped
  • 3 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon minced garlic
  • ¾ teaspoon salt
  • ½ teaspoon ground black pepper
  • 5 ounces feta cheese, crumbled
  • ½ cup toasted walnuts, chopped

Combine water and cranberries in a small saucepan and bring to a boil. Reduce heat and simmer until cranberries are soft and liquid is syrupy, 5 to 10 minutes. Stir in honey, remove from the heat, and allow to cool.

Put kale and red onion in an 8-quart pot or a very large bowl.

Whisk olive oil, balsamic vinegar, garlic, salt, and pepper together in a small bowl pour over the kale and stir well. Add feta cheese, walnuts, and moist cranberries with their syrup stir until well combined. Cover and place in the refrigerator to marinate, stirring occasionally, until kale has wilted and shrunken in size, 3 to 8 hours.

Grilled Shrimp Tacos With Sriracha Mayo Slaw

To make the almonds:

1. Position a rack in the center of the oven and preheat to 350°F.

2. Toss the almonds with 1 tbsp of oil and garlic salt on a large rimmed baking sheet.

3. Bake, stirring occasionally, until the almonds are lightly toasted, 10-12 minutes. Transfer the almonds to a plate and let them cool completely.

To make the vinaigrette:

1. Whisk the vinegar, oregano, thyme, maple syrup, and garlic together in a small bowl.

2. Gradually whisk in the remaining oil. Season to taste with salt and pepper.

Assemble the salad:

1. Tear off and discard the kale stems. In batches, submerge the kale in a sink or large bowl of cold water and agitate the leaves well to remove any grit.

2. Lift the kale out of the water and shake off the excess. Stack the leaves and cut them crosswise into thin strips. Spin the kale dry in a salad spinner and transfer to a large bowl.

3. Drizzle the kale with the lemon juice and sprinkle with 1/2 teaspoon salt.

4. Using your hands, rub and massage the kale well. Let the kale stand for 10 minutes.

5. Add the cooled almonds, the farro, apple, and pomegranate seeds to the kale.

6. Drizzle with the vinaigrette and toss well. Season with salt and pepper and serve.

Holiday Chopped Kale Salad

Oh, Holiday Chopped Kale Salad, how I love thee! Too much? Probably, but this salad has been one of my favorite holiday cooking discoveries. I tested it a couple of times before our annual holiday bash, and happily ate it for days. At the party I had to refill the serving dish three times! Even people who profess to not like kale have eaten this salad and admitted that they liked it. Give this Holiday Chopped Kale Salad a chance this season.

The beauty of this salad is obvious visually. It’s a stunning combo of frilly dark greens and shreds of bright red cabbage, sprinkles of salty, white feta and dots of deep red from the pomegranate arils. The dried cranberries provide a nice textural contrast and a little tartness, and candied pecans add some crunch and a shot of sweetness. Dressed with an easy pomegranate and balsamic vinegar-based dressing, there’s just a lot to love about this salad.

I really like chopped salads because every bite delivers a little taste of every ingredient—there’s no sad pile of “toppings” left at the bottom of the bowl once the greens have been consumed. I also like that the dressing is evenly distributed throughout, so there are no drenched greens or undressed veggies.

In general, kale-based chopped salads (as opposed to regular lettuce salads) tend to keep nicely for a couple of days—even when they’re already dressed. The salad mixture lasts even longer if you leave the dressing off until you want to serve it. Having a bag of this salad around has allowed my family to have a healthy salad with our dinners so quickly this season. It’s a very handy thing this time of year when my mind is crammed with holiday to-do lists and I just want something tasty and wholesome to appear on my plate at dinnertime. We’ve topped this salad with cooked chicken and also served it alongside leftovers from our annual holiday bash. Every time we sit down to this salad my husband and I actually remark about how good it is—and how nice it is to have it at-the-ready.

Ok, that’s enough intro, here’s the recipe. Keep in mind that a little time for prepping the kale is required (don’t buy the chopped kale in a bag unless you enjoy eating the stems—I don’t). Other than that, it’s pretty quick to put together.

The Best Christmas Salad Recipes

How do you make your Christmas dinner merry and bright? Deck your table with one of these festive salads! From wreath-shaped plates of leafy greens to bowls of pasta salad dotted with holiday colors, these recipes are perfect for any celebration.

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Christmas Salad

This is the edible centerpiece your Christmas table needs. The beautiful, impressive salad is easy to prepare, but doesn't look that way. It conjures a wreath, with a center well of citrusy Champagne-vinegar dressing. The salad itself is studded with pomegranate seeds, feta, navel orange segments and quick-candied pecans, which add welcome crunch and spice, on a bed of frisée, peppery arugula and radicchio.

Chopped Romaine and Radicchio Salad

Crushed pita chips stand in for croutons in Giada's quick, easy salad from Giada's Holiday Handbook. The dressing relies on Parmesan, whole-grain mustard, Champagne vinegar, olive oil and salt. The salad itself is a basil-studded blend of romaine, radicchio, cucumber and avocado.

Christmas Pasta Salad

As festive as it is delicious, this Christmas pasta salad brings together the green, red and white of the holiday in edible form. Green comes from a bright broccoli-based pesto, and more blanched broccoli. Red is thanks to roasted red peppers. White comes from tiny mozzarella balls. Toss it all with mezze rigatoni and delight in the hidden vegetables.

Brussels Sprouts Salad with Cranberries & Dijon Dressing

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Rosemary Citrus Salad

Greek yogurt, oranges and grapefruit come together in a beautiful side dish for Christmas brunch.

Christmas Wreath Salad

Use kale, pine nuts, pickled peppers, fennel and dried cranberries to make Jeff Mauro's edible wreath tossed in a zippy lemon-Parmesan dressing.

Arugula Salad with Blistered Grapes and Sparkling Wine Vinaigrette

Blistered grapes and a sparkling wine vinaigrette transform a simple salad into an extra-special holiday dish.

Jicama and Avocado Salad

For a simple side that&rsquos excellent with tamales, toss together Valerie&rsquos jicama and avocado salad. She flavors the salad with lime and orange juice, plus a pinch of cumin and coriander.

Spiced Honey Fruit Salad with Pecans

Serve this sweet-and-spicy salad alongside a breakfast casserole, French toast or freshly baked cinnamon rolls.

Roasted Caprese Salad

Incorporate sweetness into a classic caprese salad by roasting the tomatoes first. Creamy burrata and a drizzle of olive oil complete Giada&rsquos five-star dish.

Beet-Orange Salad

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Romaine Salad with Pear, Smoked Blue Cheese, and Candied Pecans

Toss romaine with pear, avocado, smoked blue cheese and candied pecans for a stunning salad that hits all the right notes.

Antipasto Salad

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Blistered Baby Pepper Salad

Brown baby peppers for roughly 10 minutes, then toss with parsley, olives and capers for a simple salad that&rsquos ready in a snap.

Shaved Kale and Root Vegetable Salad

Guy's wintery salad packs a head of kale into Christmas dinner, with carrots, radishes, and red onion, as well as protein-rich quinoa, all tossed in a red wine vinaigrette.

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A fresh twist on the nostalgic ambrosia salad, Valerie&rsquos recipe calls for pomegranate, fresh pineapple and just a pinch of ancho chile powder.

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Calamari, Tomato and Caper Salad

Ideal for a Christmas Eve Feast of the Seven Fishes dinner, Giada's sautéed calamari salad is warm and pleasing, with a caper dressing.

Festive Kale Salad

This slightly sweet and crunchy Festive Kale Salad makes a satisfying luncheon salad or festive first course for a holiday meal. The lemon tenderizes the kale, transforming it into a delightful option to your every day green salad. Pair it with crusty bread to enhance the delicate flavors of this appealing dish.

3 tablespoons lemon juice
3 tablespoons maple syrup
6 to 8 cups very thinly sliced, lightly packed curly kale, washed and dried
1/2 cup dried cranberries or dried cherries
1/3 cup chopped walnuts
Freshly ground sea salt (optional)
Freshly ground pepper (optional)

Put the kale, cranberries and walnuts into a large bowl. Pour about three-quarters of the dressing over the salad and toss gently until the kale, cranberries, and walnuts are evenly coated. Taste and add the remaining dressing if desired. Cover and let stand at room temperature for at least 20 minutes before serving. Just before serving, top with a few grinds of sea salt and pepper if desired.

This salad is best made several hours in advance. If you will not be serving it within 30 minutes of preparation, cover and chill it for up to four hours.

Winter Kale Super Salad

This Winter Kale Super Salad brings a balance to my holiday diet. I am the first to admit I love the holidays because of all the sugar. From pies, candies, cookies, and cakes, I am one happy camper. While I could literally eat sweets several times a day (and I do), I love to have a balance. Literally, my body starts to crave it. Honestly, I feel better as well.

Just because you are making a salad, it doesn’t mean that it has to be a bore. It can be delicious and gorgeous simultaneously. No sense to make guest shudder at the thought of kale and Brussels sprouts. You can throw together a bowl full of nutritious food and have it look and taste divine.

This Winter Kale Super Salad is my new favorite. I made this large batch for a family Christmas party, so I added goat cheese to add some white for a more Christmas-y effect. My hubby loves it with it, but I think that it is even better without it.

I actually prefer to make this a few hours beforehand because I love letting all of the veggies “marinate” in the dressing.

NOTE: This dressing isn’t your typical dressing – it is thick, not runny. But once you toss all the ingredients together you’ll taste it trust me. This salad will become one of your favorites too this holiday season. XOXO San

61 Thanksgiving Salad Recipes That (Almost) Rival the Turkey

These healthy Thanksgiving salad recipes are the holiday hero we need. Sure, turkey and stuffing may get all the glory, but even the most indulgent feast requires balance (a.k.a. vegetables). Enter salad: the bright, bracing side dish you didn’t know you needed until that first refreshing bite. The best part? Even a truly gigantic serving will still leave room for a piece of your aunt’s famous marshmallow-topped sweet potato casserole. We’ve got the salad course covered, from crunchy-creamy slaws and crisp shaved root vegetables to hearty roasted squash and plenty of Caesars. Go ahead and make a few of these Thanksgiving salad recipes, then pair the leftovers with tomorrow’s roast turkey sandwich.

30+ Festive Christmas Salads to Round Out the Holiday Feast

Christmas is all about gathering together and celebrating life during the darkest part of the year. And what better way to celebrate life than with some life-affirming food? That's why we're firmly team salad-with-the-Christmas-feast.

There's a lot of heavy food that goes along with celebrating Christmas&mdashlike Christmas ham and hearty Christmas side dishes like potatoes and casseroles&mdashto say nothing of treats like holiday cookies, pies, cakes, eggnog, etc. So we think a bright, crunchy Christmas salad makes the perfect finishing touch to any Christmas dinner menu or plate. It cleanses the palate and helps you feel as good after the meal as you do while eating it.

However, just because these easy Christmas salad recipes are on the healthy side, don't think they skimp on flavor. We firmly believe in making and eating salads that can stand up to the heartiest of cold-weather holiday fare. Don't believe us? Look to the following recipes that use seasonal and delicious additions like apples and sweet potatoes. But the ingredients aren't the only things that make these recipes holiday-ready&mdashsome are shaped like wreaths and trees that are perfect for the holidays! So if you're looking for lighter fare to serve during your Christmas dinner, or are accommodating a vegetarian Christmas party guest, there's something in here that everyone will enjoy (even the kids!). To get you inspired, browse some of our favorite Christmas salad recipes right here.

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