FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
kale salad recipe
- Total Time: 65 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant, hearty kale salad featuring a smooth, smoky homemade roasted red pepper dressing. The key technique involves massaging the kale to tenderize the leaves and make it perfect for a main course or side dish.
Ingredients
- 400 g curly kale, stems removed and leaves thinly sliced
- 2 large red bell peppers (approx. 600 g)
- 95 mL extra virgin olive oil (0.33 cup + 1 tablespoon)
- 45 mL fresh lemon juice (3 tablespoons)
- 10 g ground sumac (2 teaspoons)
- 15 mL maple syrup (1 tablespoon)
- 1 large garlic clove, minced
- 5 g fine sea salt (1 teaspoon), plus extra for massage
- 2 g freshly ground black pepper (0.5 teaspoon)
- 30 g toasted pistachios (0.25 cup), shelled and roughly chopped
Instructions
- Roast Red Peppers: Preheat oven to 400°F (200°C). Place whole red bell peppers on a baking sheet and roast for 25-30 minutes, turning halfway through, until skin is charred and flesh is soft.
- Steam and Peel Peppers: Immediately transfer hot roasted peppers to a heatproof bowl, cover tightly, and let steam for 15 minutes. Once cool enough to handle, peel away the charred skin, remove stems, and deseed them.
- Prepare and Massage Kale: Wash and dry the kale thoroughly. Remove tough stems and slice leaves into bite-sized pieces. Place kale in a large mixing bowl, drizzle with 15 mL (1 tablespoon) olive oil and a pinch of salt. Massage with hands for 2-3 minutes until leaves soften significantly.
- Blend Red Pepper Dressing: Combine peeled roasted red peppers, 80 mL (0.33 cup) olive oil, lemon juice, sumac, minced garlic, maple syrup, salt, and black pepper in a high-speed blender. Blend until completely smooth and creamy. Adjust seasoning if necessary.
- Dress and Garnish Salad: Add three-quarters of the dressing to the massaged kale and toss thoroughly until coated. Transfer dressed kale to a serving bowl. Drizzle remaining dressing over the top and sprinkle evenly with toasted pistachios and a light dusting of extra sumac.
Notes
This salad is great for healthy meal prep. Store leftovers in an airtight container for up to 3 days. If kale still feels tough after initial massage, add a small additional pinch of salt and continue massaging for another minute or two; the salt helps break down the fibers.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: General
Nutrition
- Serving Size: 1 serving (250 g)
- Calories: 300 calories
- Sugar: 8 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg