Purple Kale Salad recipe
Looking for a non-boring side dish? This Purple Kale Salad is not only easy and satisfying but also a feast for the eyes. The rich purples and deep reds of the ingredients create a stunning visual that’s as enticing as it is delicious. Finished with a homemade vinaigrette, toasted pecans and creamy goat cheese, this raw kale salad is packed with flavor and texture. Perfect for a quick side salad or light lunch.
This wintry salad features purple kale, which tends to have a slightly sweeter flavor compared to the more robust, sometimes peppery taste of green kale. I also love this salad because it’s nutrient-dense, and the dressing — made of blueberry jam, lime juice, apple cider vinegar, olive oil, ground coriander, salt and black pepper — is astonishingly flavorful. Tossed with the kale and cabbage, apples and beets, it elevates all that it touches.
To make the Purple Kale Salad, you will need the following ingredients:
Steps to make Purple Kale Salad
- 1
Massage kale and red cabbage
3
To a large bowl, add 3 cups chopped purple kale and 1 cup shredded red cabbage. Pour 1 teaspoon olive oil over the kale and cabbage. Add a small pinch of salt. Use clean hands to massage the oil into the kale and cabbage to soften them a bit.
- 2
Make vinaigrette
1
In a small bowl, whisk together 1 tablespoon blueberry jam, 1 tablespoon freshly squeezed lime juice, 1 tablespoon apple cider vinegar, 3 tablespoons olive oil, ½ teaspoon ground coriander, and salt and freshly ground black pepper to taste.
- 3
Combine kale and cabbage with remaining ingredients and vinaigrette
2
To the kale and cabbage, add ¼ cup thinly sliced red onion, ⅓ to ½ cup fresh blueberries, 1 thinly sliced roasted beet, and ½ a thinly sliced apple. Pour the blueberry lime vinaigrette over and gently toss to coat.
- 4
Serve
Just before serving, sprinkle the salad with toasted pecans and scatter with goat cheese. Enjoy!
Recipe Reviews
Great vibrant salad!
Write your own review