Best Warm Balsamic Kale Salad Recipes

WARM KALE SALAD

Warm Kale Salad image

This warm kale salad showcases bacon, shallots, roasted red peppers, and walnuts dressed in a white balsamic vinaigrette.

Provided by giggles

Categories Salad Green Salad Recipes Kale Salad Recipes

Time 35m

Yield 6

Number Of Ingredients 15

Ingredients

½ cup olive oil
6 teaspoons white balsamic vinegar
4 teaspoons Dijon mustard
2 ½ teaspoons honey
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon red pepper flakes
12 strips bacon
4 large shallots, thinly sliced into rings
12 cups packed kale, massaged
3 roasted red peppers, drained and chopped
1 pinch salt and ground black pepper to taste
2 large cloves garlic, minced
½ cup walnuts
½ cup grated Parmesan cheese

Steps:

Whisk olive oil, balsamic vinegar, mustard, honey, salt, black pepper, and red pepper flakes together to make the vinaigrette.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Reserve 3 tablespoons bacon fat in the skillet.
Cook shallots in the bacon fat until golden, 3 to 4 minutes. Drain on a paper towel.
Add kale and red peppers to the skillet and saute until warmed through but not wilted, 2 to 3 minutes. Season with salt and pepper. Add garlic; cook and stir until fragrant, about 30 seconds.
Place kale, red peppers, and garlic in a serving bowl. Top with the vinaigrette, diced bacon, shallots, walnuts, and Parmesan cheese.

Nutrition Facts : Calories 406 calories, Carbohydrate 15.6 g, Cholesterol 26.4 mg, Fat 33.5 g, Fiber 1.3 g, Protein 12.5 g, SaturatedFat 6.8 g, Sodium 1007 mg, Sugar 6.1 g

WARM KALE ANTIPASTO SALAD

Warm Kale Antipasto Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 red onions, halved and sliced
2 small Japanese eggplants, halved lengthwise and sliced
12 baby bell peppers (any color), halved
1 pint cherry tomatoes, halved
3 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
1 5-ounce package baby kale or 8 cups chopped kale leaves
1 romaine lettuce heart, chopped
2 tablespoons balsamic vinegar
1 crusty whole-wheat roll, cubed
2 ounces deli-sliced soppressata or salami (about 8 slices), cut into strips
2 ounces pecorino romano cheese, shaved

Steps:

Preheat the broiler. Arrange the red onions, eggplant, bell peppers and tomatoes on a baking sheet; drizzle with 2 tablespoons olive oil and season with salt and pepper. Broil, turning halfway through, until the vegetables are soft and slightly charred, about 12 minutes. Combine the kale and romaine in a large bowl with the remaining 1 tablespoon olive oil and the vinegar. Add the broiled vegetables and toss.
Make the croutons: Spread the bread cubes on the same baking sheet, season with salt and pepper and broil until golden, turning once, 1 to 2 minutes.
Divide the salad among bowls. Top with the soppressata, pecorino and croutons, drizzle with olive oil and gently toss.

Nutrition Facts : Calories 448, Fat 25 grams, SaturatedFat 7 grams, Cholesterol 29 milligrams, Sodium 666 milligrams, Carbohydrate 45 grams, Fiber 11 grams, Protein 17 grams

BEST WARM KALE SALAD EVER!

Best Warm Kale Salad EVER! image

Make and share this Best Warm Kale Salad EVER! recipe from Food.com.

Provided by JodiTriesToCook

Categories Vegetable

Time 8m

Yield 1 serving(s)

Number Of Ingredients 8

Ingredients

1 bunch fresh kale, chopped (enough to cover your skillet)
1/8 red bell pepper, chopped
1/8 yellow onion, chopped
2 white button mushrooms, chopped
1 fresh garlic clove, minced
2 tablespoons organic butter
2 teaspoons quality balsamic vinegar
asiago cheese, to taste

Steps:

In a large non-stick skillet, melt butter and saute onions, pepper, and mushrooms until browned around edges.
Add balsamic vinegar to skillet, and let it cook out the vinegar a bit, just a good 5 second.
Reduce heat to low, and add in big bunch of fresh, chopped kale and garlic. Mix the contents until the kale is fully coated with the butter, balsamic, and veggies. The kale should just be slightly warm, not wilted.
Transfer the contents of the skillet onto a plate. Grate fresh asiago (I prefer the big shreds) over the top, if desired.
Enjoy.

Nutrition Facts : Calories 235.5, Fat 23.2, SaturatedFat 14.6, Cholesterol 61.1, Sodium 208.7, Carbohydrate 6.2, Fiber 1, Sugar 3.5, Protein 1.9