Description
This easy Westville-inspired kale salad is tossed in a lemon-Dijon dressing and loaded with blue cheese, pepitas, candied nuts, dried cranberries, and pickled red onions for the perfect crunchy, creamy, sweet, and tangy bite.
Ingredients
For the Westville Kale Salad:
- 6oz kale, shredded or sliced thinly (about 6 cups loosely packed)
- Juice from 2 small lemons (about 3-4 tbsp)
- 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
- Toppings:
- Blue cheese crumbles
- Pepita seeds
- Candied walnuts or pecans
- Dried cranberries
- Pickled red onions (optional: recipe below)
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 quick 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 a large bowl you will be serving the salad in, 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 the salad between two serving 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
- Category: Lunch
- Method: No Cook