Kale And Currant Salad Recipes

KALE AND QUINOA SALAD

Kale and Quinoa Salad image

Delicious and nutritious! This salad is sure to please the crowd! And with so many options to mix and match to your tastes, you can't go wrong. You can play with the kale-to-quinoa ratio to make this your own. Use alternative nuts and dried fruit to customize to your own taste buds.

Provided by Kicius

Categories Salad Green Salad Recipes Kale Salad Recipes

Time 55m

Yield 6

Number Of Ingredients 12

Ingredients

2 cups water
1 cup quinoa
10 leaves kale, cut into small pieces
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 large garlic clove, minced
1 teaspoon fresh cracked black pepper
½ teaspoon ground sea salt
1 cup pecans
1 cup currants
¾ cup crumbled feta cheese

Steps:

Bring water to a boil in a saucepan. Stir quinoa into the boiling water, reduce heat to medium-low, place cover on the saucepan, and cook until water absorbs into the quinoa, about 12 minutes. Remove saucepan from heat and let rest covered for 5 minutes. Remove cover and allow quinoa to cool completely.
Put kale in a large mixing bowl.
Whisk olive oil, lemon juice, Dijon mustard, garlic, pepper, and salt together in a bowl until oil emulsifies into the mixture; drizzle over kale. Add cooled quinoa, pecans, currants, and feta cheese to the dressed kale and toss to incorporate.

Nutrition Facts : Calories 439.3 calories, Carbohydrate 43.9 g, Cholesterol 16.7 mg, Fat 27 g, Fiber 6.3 g, Protein 10.7 g, SaturatedFat 5.2 g, Sodium 397.3 mg, Sugar 17.8 g

CHAMPAGNE HONEY KALE CURRANT ALMOND SALAD

champagne honey kale currant almond salad image

There's a touch of elegance in this champagne honey kale currant almond salad! Rustic, simple and exquisite in the tastes and textures!

Number Of Ingredients 12

Ingredients

4 cups thinly sliced kale, remove spines, roll kale leaves into 'cigars' and slice in thin slivers
2 cups baby kale leaves
1/2 cup currants
1/2 cup almonds, sliced or slivered
1 Tbl. Honey Mustard
1 Tbl. extra virgin olive oil
1 Tbl. balsamic vinegar
2 Tbl. champagne, can ginger ale, sparkling apple cider, sparkling cranberry juice, or sparkling white grape juice
2 tsp. honey
1/4 cup asiago cheese, grated
¾ tsp coarse ground pepper
¾ tsp sea salt

Steps:

Place kale, currants and almonds in a medium sized mixing bowl. Toss and blend. In a separate small bowl, whisk together well the mustard, olive oil, balsamic, champagne, honey, asiago, pepper and salt. Whisk together well. Serve immediately on chilled salad plates.

KALE SALAD - THE KING OF GREENS!

Kale Salad - the King of Greens! image

I got this recipe from the TV show The Chew, it is from their healthy contributor Daphne Oz. I'd never tried raw kale, but was impressed with the simplicity of this one. Wow, is it wonderful...the secret is massaging the kale to break down it's fiber. Then, oh boy, an easy and nutritious salad is ready to go.

Provided by CaliforniaJan

Categories Vegetable

Time 10m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 large bunch black kale, torn into bite size pieces
1/4 cup olive oil
1 -2 lemon
1/3 cup currants or 1/3 cup other dried fruit
1/3 cup pine nuts, toasted
1/4 cup pecorino cheese, grated
1 teaspoon red chili pepper flakes
salt and pepper

Steps:

Tear kale pieces off the main fibrous center stem. Add the kale to a large mixing bowl, season with salt, pepper and drizzle with olive oil. Massage with your hands making sure to coat the kale with oil and begin to break down the cell structure.
Grate the zest and squeeze the juice of the lemons over the massaged kale. Add the currants, toasted pine nuts, pecorino and toss to combine. Serve with a pinch of red chili flakes, if desired.

Nutrition Facts : Calories 156.7, Fat 14.2, SaturatedFat 1.6, Sodium 8.5, Carbohydrate 8, Fiber 1.2, Sugar 5.9, Protein 1.5

HONEY KALE CURRANT & ALMOND SALAD

Honey Kale Currant & Almond Salad image

This honey-flavored kale salad makes our taste buds tingle. It has a subtle sweetness from currants and a nutty almond crunch. Add grated Asiago and you've got a stellar side. -Ally Phillips, Murrells Inlet, South Carolina

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

4 cups thinly sliced fresh kale
1/4 cup slivered almonds
1/4 cup dried currants
2 tablespoons grated Asiago cheese
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 tablespoon honey mustard
1-1/2 teaspoons honey
3/4 teaspoon coarsely ground pepper
1/2 teaspoon sea salt

Steps:

Place kale, almonds and currants in a large bowl. In a small bowl, whisk remaining ingredients until blended. Drizzle over salad; toss to coat.

Nutrition Facts : Calories 135 calories, Fat 8g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 287mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

HONEY KALE CURRANT & ALMOND SALAD

Honey Kale Currant & Almond Salad image

This honey-flavored kale salad makes our taste buds tingle. It has a subtle sweetness from currants and a nutty almond crunch. Add grated Asiago and you've got a stellar side. -Ally Phillips, Murrells Inlet, South Carolina

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

4 cups thinly sliced fresh kale
1/4 cup slivered almonds
1/4 cup dried currants
2 tablespoons grated Asiago cheese
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 tablespoon honey mustard
1-1/2 teaspoons honey
3/4 teaspoon coarsely ground pepper
1/2 teaspoon sea salt

Steps:

Place kale, almonds and currants in a large bowl. In a small bowl, whisk remaining ingredients until blended. Drizzle over salad; toss to coat.

KALE AND FETA SALAD

Kale and Feta Salad image

I've been making variations of this salad for years. I recently learned how to massage the kale and it makes a huge difference. I had a friend ask for my recipe and I realized I don't have one. This is my first attempt at writing a recipe, so please let me know how it works out! I like to change up the ingredients: sometimes a pear instead of an apple, cranberries instead of currants, Parmesan instead of feta, etc. Great as a side dish or by itself the next day for lunch!

Provided by Leslie

Categories Salad Green Salad Recipes Kale Salad Recipes

Time 15m

Yield 8

Number Of Ingredients 7

Ingredients

1 bunch kale, large stems discarded, leaves finely chopped
½ teaspoon salt
1 tablespoon apple cider vinegar
1 apple, diced
⅓ cup feta cheese
¼ cup currants
¼ cup toasted pine nuts

Steps:

Massage kale with salt in a large mixing bowl for 2 minutes. Pour vinegar over the kale and toss to coat. Fold apple, feta cheese, currants, and pine nuts into the kale.

Nutrition Facts : Calories 101.9 calories, Carbohydrate 12.4 g, Cholesterol 9.3 mg, Fat 4.8 g, Fiber 2 g, Protein 4.6 g, SaturatedFat 2 g, Sodium 287.4 mg, Sugar 5.4 g

SHREDDED KALE SALAD WITH PINE NUTS, CURRANTS, AND PARMESAN RECIPE

Shredded Kale Salad With Pine Nuts, Currants, and Parmesan Recipe image

Raw shredded kale makes a nutritious and tasty salad, especially when paired with toasted pine nuts, currants, and shaved Parmesan. It also holds up well, even with the dressing, so you can make it ahead of time.

Provided by Jennifer Segal

Categories Side Dish Salads Salad

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons currants
2 tablespoons golden or white balsamic vinegar
1 tablespoon honey
5 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
1 bunch kale, thick stems discarded, leaves cut into 1/2-inch ribbons (about 2 quarts loosely packed ribbons)
3 tablespoons pine nuts, toasted
2 ounces Parmesan cheese shaved with a vegetable peeler

Steps:

Place currants and balsamic vinegar in medium microwave-safe bowl and cook in the microwave for 30 seconds to plump up the currants. Whisk in the honey. Whisking constantly, slowly drizzle in olive oil. Season to taste with salt and pepper. In a large bowl, toss the kale and pine nuts. Add the dressing with the currants to the shredded kale, little by little, until adequately dressed. Spoon out the currants if you have dressing left over. Return salad to refrigerator for at least 20 minutes and up to overnight to soften kale leaves. Serve, topped with grated parmesan.

Nutrition Facts : Calories 360 kcal, Carbohydrate 26 g, Cholesterol 12 mg, Fiber 6 g, Protein 10 g, SaturatedFat 5 g, Sodium 476 mg, Sugar 12 g, Fat 26 g, ServingSize serves 4, UnsaturatedFat 0 g

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