I recently stumbled upon two incredible kale salads that I just had to share with you all. Not only are they incredibly delicious, but they’re also packed with nutrients and easy to make.
First up is an Easy Kale Salad with Lemon Vinaigrette. This salad is perfect for those who are new to kale and want to ease their way into it. The lemon vinaigrette adds a refreshing tang to the earthy kale, making it a bright and tasty salad.
To make this salad, start by washing and drying a bunch of kale. Remove the thick stems and chop the kale into bite-sized pieces. In a small bowl, whisk together the juice of one lemon, one tablespoon of honey, one tablespoon of Dijon mustard, and salt and pepper to taste. Slowly drizzle in three tablespoons of olive oil while whisking to emulsify the dressing.
Next, pour the dressing over the kale and massage it in with your hands until the kale is coated in the dressing and starts to wilt slightly. Top the salad with sliced almonds and shredded Parmesan cheese.
To make the Roasted Sweet Potato Kale Salad, start by preheating your oven to 400 degrees Fahrenheit. Peel and cube two medium-sized sweet potatoes and toss them in two tablespoons of olive oil. Season with salt and pepper and spread the cubes out on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized.
While the sweet potatoes are cooking, wash and chop a bunch of kale and remove the thick stems. Massage the kale with a bit of olive oil and a pinch of salt until it starts to wilt.
To assemble the salad, start with a bed of kale and top it with the roasted sweet potatoes, crumbled goat cheese, and a drizzle of balsamic glaze.
These two salads are perfect for meal prepping or as a side dish for dinner. They’re incredibly flavorful, easy to make, and packed with vitamins and nutrients. Give them a try and let me know what you think!
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