Sweet Annie Kale Salad Recipes
SWEET POTATO CHICKEN KALE SKILLET
This Sweet Potato Chicken Kale Skillet recipe is a delicious one-pan meal that will be on your dinner table in less than 30 minutes. It is also gluten-free, paleo-friendly, and perfect for your busy weeknight dinners.
Provided by Olivia Ribas
Categories Main Course
Time 30m
Number Of Ingredients 8
Steps:
- On a plastic cutting board, cut the chicken into small pieces, and season with salt, pepper, and red chili flakes.
- In a skillet over medium heat, add the bacon, and cook for 5 minutes.
- Add the chicken to the skillet.
- Cook for about 7 minutes or until it is cooked through.
- Don't forget to stir well. Remove the chicken and bacon from the skillet, and set aside.
- In the same skillet, add the garlic, sweet potatoes, and chicken broth.
- Cook for 7 minutes or until the sweet potatoes are cooked. It will depend on the size of the sweet potato pieces.
- Turn the heat to low, and add the kale, stirring until wilted.
- Season to taste with salt, pepper, and chili peppers flakes.
- Return the chicken and bacon to the skillet, and stir well until combined. It will take only 1 minute.
- Serve immediately.
Nutrition Facts : ServingSize 1 /4, Calories 354 kcal, Carbohydrate 24 g, Protein 39 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 88 mg, Sodium 711 mg, Fiber 6 g, Sugar 7 g, UnsaturatedFat 7 g
ROASTED BEET AND KALE SALAD
This is an incredibly tasty salad that is packed full of nutrients and vitamins! It is also one that will keep you feeling satisfied longer than most.
Provided by Sabrina Sperry
Categories Salad Vegetable Salad Recipes
Time 2h20m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Trim roots and stems from beets. Coat beets with 1 tablespoon olive oil and sprinkle with salt and black pepper. Place beets onto prepared baking sheet.
- Roast beets for 30 minutes; turn beets over and continue roasting until tender, 30 minutes to 1 hour more. Let beets cool. Peel skins from beets and cut into 1-inch cubes. Toss cooked beets with kale, cashews, dried cherries, and golden raisins in a large salad bowl.
- Whisk apple cider, lemon juice, Dijon mustard, garlic, and cider vinegar in a bowl. Slowly drizzle 2 tablespoons olive oil into apple cider mixture, whisking constantly, until dressing is combined. Pour dressing over salad and toss to coat. Refrigerate at least 1 hour for flavors to blend before serving.
Nutrition Facts : Calories 262.6 calories, Carbohydrate 34.1 g, Fat 12.8 g, Fiber 6 g, Protein 6.7 g, SaturatedFat 2.1 g, Sodium 294.2 mg, Sugar 16.3 g
HARVEST FALL SALAD
This cozy fall salad combines baby kale, roasted kabocha squash, dried cranberries, pumpkin seeds and feta all tossed in a tangy apple cider vinegar dressing.
Provided by Brittany Mullins
Categories Salad
Time 40m
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. Wash the outside of the kabocha squash with warm water. Cut the squash in half and scoop out all the seeds. Cut the squash into 1-inch semicircles. Toss the squash pieces with oil, sprinkle with sea salt and spread on a roasting pan.
- Roast the squash for 15 minutes, remove from oven to toss, then roast for another 10-15 minutes, or until tender and golden.
- While squash is roasting, prepare the dressing by placing all ingredients except the olive oil in a small bowl. Whisk until combined, then slowly whisk in the olive oil. Set aside.
- To prepare the salads, place a portion of the kale on a plate, top with a portion of cranberries, pepitas and feta. Add the roasted kabocha slices, drizzle with desired amount of dressing and serve.
Nutrition Facts : ServingSize 1 /2 of recipe, Calories 472 kcal, Sugar 7 g, Sodium 788 mg, Fat 41 g, SaturatedFat 5 g, Carbohydrate 22 g, Fiber 6 g, Protein 10 g, UnsaturatedFat 24 g
SWEET ANNIE KALE SALAD
This was given to me by my sister-in-law who is a vegan and I really love it because it is sweet and different.
Provided by Janet Cardinal
Categories Other Salads
Time 20m
Number Of Ingredients 6
Steps:
- 1. combine all above ingredients and using clean hands massage ingredients into kale leaves for 5 min. By doing this it softens the leaves and the flavors blend well.
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GREEK KALE SALAD RECIPE - COOKIE AND KATE
From cookieandkate.com
5/5 (59)Total Time 25 minsCategory SaladCalories 354 per serving
- To prepare the salad: Place the chopped kale in a large serving bowl. Sprinkle it lightly with salt and massage it with your hands by scrunching up large handfuls at a time until it’s darker and more fragrant (this makes the kale more tasty and easier to eat). Add the chickpeas, olives and/or pepper rings, sun-dried tomatoes, and Parmesan (if using). Set aside.
- To toast the sunflower seeds, combine the seeds with the olive oil and a few dashes of salt in a small skillet over medium heat. Cook, stirring often, until the seeds are fragrant and turning lightly golden at the edges, about 5 minutes. Pour the toasted seeds into the salad bowl.
- To prepare the salad dressing: In a small liquid measuring cup or bowl, combine the tahini, olive oil, lemon juice, garlic, mustard, and salt. Whisk until blended. Add the water and whisk until blended. Season generously with freshly black pepper, to taste.
- Pour the dressing into the salad (you might not need quite all of it, but I did). Toss until the salad is evenly coated with dressing. Serve immediately. This salad keeps well in the refrigerator, covered, for up to 3 days.
VEGAN KALE CAESAR SALAD | WELL AND FULL
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Estimated Reading Time 3 minsTotal Time 15 mins
- Take your kale leaves, and remove the leafy parts from the woody stem. Chop up the leaves into bite-sized pieces.
KALE HARVEST SALAD - EASY WRAP RECIPES
From easywraprecipes.com
Cuisine DinnerTotal Time 10 minsCategory SaladsCalories 307 per serving
- Combine all of the Apple Cider Vinaigrette in a jar, secure the lid and shake vigorously. Taste the dressing and adjust the sweetener, salt and pepper to your preferences. Set dressing aside.
- Melt the butter in a skillet over medium low heat. Add the pecans and stir to coat. Lightly salt the pecans. Allow the nuts to toast over low heat, stirring occasionally, for 6-8 minutes. Remove from heat and set aside to cool.
- To make the salad combine the torn kale with about 1/3 of the dressing, use your hands to massage the dressing onto the leaves. This helps to tenderize the kale, resulting in a more tender, delicious salad.
SORGHUM, SWEET POTATO & WHITE BEAN SALAD WITH KALE PESTO ...
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4.5/5 (2)Estimated Reading Time 5 minsCategory Entree
- Pre-heat the oven to 400 degrees F. Place the peeled and cubed sweet potatoes on a large backing sheet and drizzle with a little bit of oil and season with salt and pepper. Toss to coat and place into the oven and bake for about 20-25 minutes, or until fork tender.
- Make the kale pesto by adding all of the ingredients to a food processor and processing for about 30 seconds, or until everything is mixed together and a pesto spread is formed.
- Add the sorghum, white beans, sweet potatoes, walnuts, dried cranberries, goat cheese, and kale pesto to a large bowl and mix until everything is combined. Season with salt to taste.
SWEET SUMMER KALE SALAD: THE BEST KALE SALAD YOU’LL EVER MAKE
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Cuisine AmericanTotal Time 10 minsCategory Salad, Side DishCalories 169 per serving
- Thoroughly wash the kale and pull the leaves away from the thick middle stems. Tear the leaves into small, bite-sized pieces.
- Add the kale, olive oil, honey (or agave), and garlic to a large bowl. With clean hands, massage the kale until all ingredients are well combined and the leaves are slightly wilted, about 1 minute.
- Add your desired fruit and nuts/seeds to the mixing bowl and then toss the salad to distribute them evenly.
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STRAWBERRY KALE SALAD WITH GRANOLA CROUTONS - COOKIE AND KATE
From cookieandkate.com
4.8/5 (20)Total Time 45 minsCategory SaladCalories 505 per serving
- To make the granola: Preheat oven to 350 degrees Fahrenheit. In a medium bowl, toss the oats, pistachios, almonds, sunflower seeds, sesame seeds, fennel seeds, salt, and cayenne pepper. Stir in the beaten egg white, oil, and honey or agave nectar until well blended. Transfer mixture to a rimmed baking sheet and bake, stirring halfway, until golden, about 16-19 minutes. Let the granola cool on the baking sheet.
- To make the dressing: In a small bowl, whisk together the olive oil, lemon juice, mustard and honey until emulsified. Season with a dash of sea salt and a generous amount of freshly ground black pepper.
- To prepare the kale: Use a chef’s knife to remove the tough ribs from the kale, then discard the ribs (or feed them to your dog!). Chop the kale leaves into small, bite-sized pieces. Transfer the chopped kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.
- To assemble the salad: Drizzle in the salad dressing (you might not need all of it) and toss well, until all of the kale is lightly coated in dressing. Add the sliced strawberries and chopped radishes, then use a fork to crumble the goat cheese over the salad. Toss again, then sprinkle with a couple handfuls of granola. For best flavor, let the salad rest for 15 minutes before serving (this gives the dressing time to soak into the kale).
15 PLANT-BASED RECIPES YOU DEFINITELY NEED TO TRY
From prettybirdkitchen.com
Estimated Reading Time 4 mins
- Creamy Mushroom Risotto. One of my ultimate favorites! It was also a big hit with my family at Thanksgiving. You can find Arborio rice at just about any grocery store, including Walmart.
- Vegan Breakfast Skillet. Josh likes a hearty breakfast every now and then, so this recipe is one of his favorites.
- Herbed Red Potato Salad. This is a relatively new recipe for us. I wish I had found it sooner because it’s just that good!
- Minestrone Soup. I made my minestrone soup with asparagus instead of green beans (since that was what I had in the fridge at the time) and it was phenomenal!
- Orzo Salad with Spinach & Tomato. Josh and I were both hooked the first time I made this tangy salad! I actually ate about a fourth of it while I finished cooking the rest of our meal.
- Bistro Not-Tuna Salad. This is an excellent travel-friendly food. We pack it in a cooler with some chips and pickles and voila! Easy picnic food.
- Open-faced Tomato and Avocado Sandwich. This is my own recipe. It’s a blend of two recipes I found from The Garden Grazer and Hallelujah Diet using our favorite spices.
- Asian Spaghetti. We both enjoy this recipe, but Josh especially loves it! He loves just about any Asian food.
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