Cooking With Confidence
kalesalad_feature
Appetizers, Economical, Healthy, Quick and Easy, Salad, Vegetarian

Babs’s Kale Salad

by Nick

My mom doesn’t think that she’s a great cook, and while it’s true that she rarely cooks super-fancy stuff, that doesn’t NOT make her a good cook. The truth is that she has a great flavor palette and can come up with really fun flavor combos that I wouldn’t have thought went well together.

Over the holidays, she served this colorful kale salad that I couldn’t get enough of. Betsy and I ate huge bowls of it and I made sure to snap a picture on my phone so I could try to re-create it later.

The salad has the perfect mix of crunchy and creamy, salty and sweet. Heck. I even used frozen raspberries for my version and it was still delicious.

Thanks for this one Babs!

Yield
Serves 4-6.
Prep Time
Total Time

Just a moment please...

Print Recipe Babs's Kale Salad

Ingredients

  • 1 big bunch kale, chopped and washed
  • 1 ripe pear, diced
  • 1 avocado, diced
  • 2 cups green seedless grapes, halved
  • 4 ounces feta cheese, cubed
  • 1 cup raspberries
  • Raspberry Dressing:
  • 1/2 cup raspberries
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1 tablespoon honey
  • Pinch of salt and pepper

Helpful Equipment

Directions

1) For dressing, combine ingredients in a small food processor and pulse until smooth. Set aside until needed.

2) Using hands, rip kale into pieces and remove from large stems.Rip into bite-sized pieces and rinse well with cold water. use a salad spinner to dry kale or pat dry with paper towels.

3) Dice pear and halve grapes. Dice avocado and cube feta into small cubes.

4) Toss all ingredients together and top with fresh raspberries (I actually used thawed ones). Drizzle with raspberry dressing and serve immediately.

Leftover salad will keep for a day or two in the fridge.

The Dressing

My mom actually cooked this dressing on the stove to reduce it a bit and make it thicker, but that was an extra step that I’m not sure was 100% necessary.

ingredients

Those are frozen.

I just combined all the ingredients in a small food processor and pulsed them until they were smooth. Again, I used frozen raspberries for this.

After the dressing comes together, season it with a pinch of salt and pepper and it’s ready to go!

blend

After a quick blend.

The Salad

My mom originally used apples for her version, but I switched out pears when I recreated it. Honestly, any crunchy fruit would go great in the salad.

basics

The basics.

Probably the most important part of this salad is making sure you get your kale really clean. Because of all the creases in kale leaves, they are annoyingly good at hanging onto dirt and crud.

I just use my hands to rip the leaves off the stems and rip them into bite-sized pieces. Then I rinse them really well in cold water and give them a spin in a salad spinner. You could also pat them dry with a few paper towels, but you do want to dry them off so the dressing sticks to the leaves later.

washed

Washed and dried.

Then just dice up the pear and cut the grapes in half. Get seedless grapes so your eaters don’t find little grape seeds everywhere.

fruit

The fruits.

I was a bit skeptical of the feta cheese in this salad, but it’s actually a nice touch. It gives the salad some salty flavor and also a creamy element.

After all, when is feta cheese not delicious?

Remember, when pitting your avocados, the easiest way to do it is to slice them in half and then carefully chop into the avocado seed with a knife. Hold the avocado in a towel to protect your hand and give it a chop, a little twist, and the seed will pop right out.

(NOTE: Be very careful when pitting avocados. Please use a towel to protect your hand and don’t stab the seed. Watch this Youtube video for a walkthrough on how to do it safely.)

the fats

The fats.

After that it’s as easy as tossing everything together in a bowl and serving it up!

When it comes to dressing it, you could either toss the kale with some of the dressing to coat it evenly or just serve the dressing on the side and let people dress their own salad. I did the second version because Betsy and I like different amounts of dressing on our salad.

drizzle

Action shot.

This is a great winter salad and really packs some great flavors. While you could obviously serve it as an appetizer, Betsy and I ate it for a meal with some crusty bread. It was really tasty!

This salad has a reasonably short shelf-life once it’s made, especially if you dress all of it. It’ll keep okay for a day or two in the fridge but after that it degrades quickly. That said, we had no problem polishing it off before it went bad.

Thanks for the good salad Mom!

Share this post!

5 comments on “Babs’s Kale Salad

  1. Love everything about your mom’s salad! I’m growing more accustomed to eating raw kale so it’s great to see a new rendition =)

  2. This looks really good. I have to try this. I recently became a fan of broccoli crunch salad. It’s made with broccoli, raisins, nuts, red onion, bacon bits and has a mayo base.

  3. I love raw kale salad and I love the idea of this salad, but I cant have balsamic vinegar is there another vinegar that I could use instead. I’d really like to try it.

  4. Thanks for this interesting recipe. It is great to know that there are so many creative people who can combine a wide variety of ingredients and make them go well together. And, of course, share them on the internet. Avocado is delicious and tasty at the same time and there are so many vegetables and fruits it can be combined with that you could eat it whole life long without having to eat the same salad twice.

Leave a Comment