Massaged Kale Salad

Whenever I’m in the mood for something fresh and vibrant, I turn to my go-to recipe: Massaged Kale Salad. The first time I made this salad, I was captivated by how simple yet delicious it was. I remember the sun shining through my kitchen window, and I had a craving for something healthy but satisfying. When I discovered how to massage the kale, I was amazed at how the leaves transformed from tough and bitter to tender and bursting with flavor. The addition of rosemary walnuts and a luscious blueberry vinaigrette brings this dish to a whole new level. It’s not just a salad; it’s an experience! The contrast of textures and flavors makes every bite delightful, and I often find myself going back for seconds.

Essential Ingredients for Massaged Kale Salad

The ingredients in this Massaged Kale Salad are not only flavorful but also complement each other beautifully. Each component plays a significant role in creating a whole that’s greater than the sum of its parts. The balance of sweetness from the blueberries, the richness of the walmuts, and the tanginess of the dressing create a symphony of flavors. Here’s what you need:

• 1 large head kale, chopped – This is the base of the salad, packed with nutrients and flavor.
• 2 tablespoons fresh lemon juice – Adds brightness and acidity.
• ¼ red onion, thinly sliced – Provides a sharp contrast to the sweetness of the berries.
• 1 pint blueberries – The star fruit that brings sweetness and a vibrant color.
• 1 cup rosemary candied walnuts – These nuts add a sweet and aromatic crunch.
• ½ cup goat cheese crumbles – Introduces creaminess and richness.
• Blueberry vinaigrette – A must-have for drizzling over the salad.
• ⅓ cup grapeseed oil – A light oil that complements the other flavors.
• 3 tablespoons white vinegar – For acidity and balance.
• 1.5 cups fresh blueberries – Used in the vinaigrette for extra flavor.
• 2 tablespoons pure maple syrup or honey – Natural sweetness to balance the dressing.
• ⅓ cup whole milk plain yogurt – Adds creaminess to the dressing.
• ½ teaspoon salt – Enhances all the flavors.
• 1 cup walnut halves – Adds additional nutty flavor and texture.
• 1 teaspoon grapeseed or olive oil – Used for toasting the walnuts.
• 1 tablespoon pure maple syrup – For sweetness in the walnut mixture.
• 1 teaspoon fresh or dried rosemary – Complements the walnuts beautifully.
• Pinch of salt – To taste.
• Dash of cinnamon – Adds warmth and depth.
• Dash of ground ginger – For an extra layer of flavor.

Cooking Instructions for Massaged Kale Salad

Let’s dive into the fun part: making your Massaged Kale Salad. It’s a straightforward process, and I promise the results are well worth it. Follow these simple steps to create a beautiful salad you’ll love!

1. In a saucepan, heat blueberries and honey over medium heat. Cover it up until you see the blueberry juices bubbling up. Keep an eye on it to avoid boiling over; it should look juicy and vibrant.

2. Once the juices are seeping out, mash the blueberries with a fork to help release more juice. Let it cook for another 5 minutes, stirring occasionally. You’re looking for a syrupy consistency.

3. After cooking, remove the mixture from heat and strain it using a fine wire strainer. Discard the pulp and place the blueberry syrup into the refrigerator to cool. Be patient; it needs to be cool for the next steps!

4. Once the syrup is cool, combine it with all other ingredients for the blueberry vinaigrette in a bowl. Whisk vigorously until the mixture is smooth and creamy. You can also blend everything in a blender for a silky texture.

5. In a salad bowl, take the chopped kale leaves and drizzle with lemon juice. Using your hands, massage the leaves for about 2 minutes until they soften. This step is crucial for achieving that tender texture.

6. Let the massaged kale sit for about 10 minutes. During this time, prepare the other salad ingredients and set them aside.

7. In a small skillet, heat grapeseed oil, honey, and rosemary over medium-low heat. You want the mixture to be fragrant and warm but not smoking.

8. Add the walnuts to the skillet and stir to coat them in the mixture. You should see them glistening with that sweet glaze.

9. Sprinkle a touch of cinnamon, ground ginger, and a pinch of salt over the walnuts. Keep stirring constantly for 3 to 5 minutes, ensuring they don’t burn. The nuts should be warm and aromatic.

10. Once the walnuts are ready, sprinkle them over the massaged kale. Drizzle the blueberry vinaigrette over everything to taste, and toss gently with your hands or salad tongs, ensuring even distribution.

11. Enjoy your Massaged Kale Salad fresh or store it for later. The flavors will continue to meld beautifully!

Recipe Tips about Massaged Kale Salad

Here are some tips to help you create the perfect Massaged Kale Salad. These suggestions will elevate your salad game!

• Storage: Store leftovers in a sealed container in the refrigerator for up to 3 days. Keep the dressing separate to maintain the kale’s texture.
• Freezing: It’s not ideal to freeze this salad, as fresh ingredients are best enjoyed right away. However, you can freeze the blueberry vinaigrette for later use.
• Pairing: This salad pairs beautifully with grilled chicken or fish for a complete meal. It’s also great as a side dish at barbecues.
• Fresh Ingredients: Always use fresh kale and blueberries for the best flavor and texture.
• Experiment: Don’t be afraid to try different nuts or fruits to make the salad your own!

Side Dish Ideas for Massaged Kale Salad

Looking for ideas on how to serve your Massaged Kale Salad? Here are some suggestions to make your meal even more enjoyable:

• Grilled Chicken: Pair the salad with grilled chicken for a satisfying lunch or dinner.
• Quinoa: Serve with a side of quinoa for added protein and texture.
• Sandwiches: This salad is a refreshing side to any sandwich, especially during warm months.
• Picnic Option: Perfect for picnics or potlucks, just make sure to keep the dressing separate until serving.
• Seasonal Pairings: In spring, consider adding fresh herbs or radishes for a seasonal twist.
• Storage Tips: Always store leftovers in an airtight container, and enjoy them within three days for optimal freshness.

FAQ

Conclusion

The Massaged Kale Salad is a vibrant and nutritious option that’s perfect for any meal. With its bold flavors and satisfying textures, it’s sure to impress anyone who tries it. So why not whip it up for your next gathering or just a healthy lunch at home? You won’t regret adding this delightful dish to your repertoire.

Massaged Kale Salad

This vibrant Massaged Kale Salad combines fresh kale, sweet blueberries, and crunchy walnuts tossed in a delightful vinaigrette. Perfect for a healthy lunch or as a side dish at dinner! Whip it up for a light meal that’s bursting with flavor.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 5 minutes mins

Total Time 25 minutes mins

Servings: 2 servings

Course: Salads

Cuisine: American

Calories: 210

Ingredients Equipment Method Notes

Ingredients

  

• 1 large head kale chopped
• 2 tablespoons fresh lemon juice
• ¼ cup red onion thinly sliced
• 1 pint blueberries
• 1 cup rosemary candied walnuts recipe below
• ½ cup goat cheese crumbles
• 1 recipe Blueberry vinaigrette recipe below
• ⅓ cup grapeseed oil
• 3 tablespoons white vinegar
• 1.5 cups fresh blueberries makes about half cup of syrup
• 2 tablespoons pure maple syrup or honey to taste
• ⅓ cup whole milk plain yogurt
• ½ teaspoon salt
• 1 cup walnut halves
• 1 teaspoon grapeseed or olive oil
• 1 tablespoon pure maple syrup
• 1 teaspoon fresh or dried rosemary
• 1 pinch salt
• 1 dash cinnamon
• 1 dash ground ginger

Equipment

• Skillet
• Large Pot
• Mixing Bowl
• Chef's Knife
• Blender
• Frying Pan
• Wooden Spoon
• Whisk

Method

 

1. In a saucepan, heat blueberries and honey over medium heat until bubbly. Mash with a fork to help release juices. Cook for an additional 5 minutes but don’t let it boil over.
2. Remove from heat and strain blueberry syrup using a fine wire strainer. Discard the pulp and place syrup in the refrigerator to cool.
3. Once cooled, combine syrup with all vinaigrette ingredients and mix vigorously until smooth. Place in the refrigerator until ready to use.
4. In a salad bowl, take chopped kale leaves and drizzle with lemon juice. Massage leaves for about 2 minutes until softened. Let sit for 10 minutes.
5. In a small skillet, heat grapeseed oil, honey, and rosemary over medium-low heat. Add walnuts and stir to coat.
6. Sprinkle cinnamon, ground ginger, and salt over the walnuts and toast for 3 to 5 minutes, stirring constantly.
7. Once ready, sprinkle the walnuts over the salad and drizzle the blueberry vinaigrette over everything. Toss to combine.

Notes

• Tip 1: Use leftover Creamy Blueberry Vinaigrette for other salads! Store in a sealed container in the refrigerator for up to 1 week and stir before using.

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Meet Audrey Hayes

I’m Audrey! I founded Cozy Daily Recipes to help you find joy in the kitchen every single day. I personally test and approve every recipe we publish to ensure it’s worthy of your table. Whether I'm slow cooking a Sunday roast or whipping up a quick lunch, my goal is to make your cooking life easier and more delicious.