Kicking off my new series: We’ve Got Salad at Home, where I recreate some of my favorite salads out because the way my bank account has been looking this summer, I can’t be spending $20 on salads each week. Starting off strong with the kale salad from Westville, a salad that had me in a chokehold when I first moved to the city before I realized the combo of high rent and $24 salads was going to deplete my bank account faster than the time it took to get delivered to my house.
Now this salad is one of my favorites for a few reasons:
- The kale gets shredded finely making it insanely easy to chow down on a whole bowl – you can buy pre-shredded kale, slice thinly with a knife, or use a food processor after de-stemming.
- The dressing is a simple one, but so flavorful. Making it directly in the bowl you’ll serve your kale in saves on dishes as well!
- Textures – using pumpkin seeds and candied walnuts or pecans in this adds a nice crunch, breaking up the texture of the salad. This paired with the creaminess of the blue cheese and pops of dried cranberry makes the perfect bite.
- Nutrition – I LOVE a salad, but I always make sure it’s packed with nutrients that keep me full. The key that makes this salad so nutritious is it is high in fiber, healthy fats, and protein if you pair it with my Crispy Salmon like I do.
Westville Kale Salad
- Total Time: 10
- Yield: 2 1x
Description
One of my favorite salads is the Kale Salad from Westville, but you know we can make it better (and cheaper) at home!
Ingredients
Scale
For the Westville Kale Salad:
- 6oz kale, shredded or sliced thinly (about 6 cups loosely packed)
- Juice from 1 lemon (about 3–4 tbps)
- ¼ cup olive oil
- 1 clove garlic, grated
- 2 tsps dijon mustard
- 2 tsp honey or maple syrup
- ½ tsp fresh cracked black pepper
- Salt to taste
- 2 tbsps blue cheese
- 2 tbsps pepita seeds
- ¼ cup candied walnuts or pecans
- ¼ cup dried cranberries
- Pickled red onions (recipe below)
- Crispy Salmon for serving
For the Quick Pickled Red Onions:
- 1 small red onion, sliced thinly
- 1 cup vinegar
- 1 cup boiling water
- 2 tbsps maple syrup or sugar
- 1 tsp peppercorns
- 1 tsp sumac (optional)
- 1 tbsp salt
Instructions
For the Westville Kale Salad:
- Start by making your pickled red onions. To a clean, heatproof jar, add in the sliced red onions, the maple syrup, peppercorns, sumac, and salt. Pour over the boiling water and mix to combine. Add the vinegar and set aside to cool for 20-30 minutes before refrigerating. You can keep these in the fridge for up to 2 weeks.
- In the base of the bowl you will be serving, make your dressing. Add lemon juice, olive oil, grated garlic, dijon mustard, honey, pepper, and salt. Whisk until slightly thickened and taste to adjust for seasoning.
- Add kale and massage using your hands until kale has softened and the dressing is coating the kale. Divide between two bowls and top with blue cheese, pepita seeds, candied nuts, dried cranberries, and pickled red onions. Top with crispy salmon or preferred protein and enjoy!
- Prep Time: 10