Celebrating National Kale Day: 6 Recipes Where Kale is Killing it
To celebrate National Kale Day, we thought there was no better time to share our favorite ways to use this delicious and nutritious leafy green. Scroll through for 6 recipes we love for chowing down on kale!
Golden Door’s Dinner-Worthy Kale Salad Golden Door’s Kale Salad features salted pine nuts, avocado, kohlrabi, and a golden raisin vinaigrette.
Miraval’s Black Kale Salad Black kale is a hearty green with leaves that need to be thoroughly saturated with dressing, Miraval Resort writes in its cookbook, Mindful Eating.
The Lodge at Woodloch’s Autumn Kale Salad Recipe
This delicious seasonal blend of beets, figs, pistachios, and ricotta cheese is combined with kale to create a salad perfect for fall.
Chatham Bars Inn Roasted Beet and Baby Kale Salad
Chatham Bars Inn’s eight-acre organic farm is in fall harvest season and they created this great baby kale and roasted beet salad with the bounty of produce!
Hazelnut & Date Kale Salad inspired by EVEN Hotels’ Cork & Kale menu
On a recent stay at EVEN Hotels in Norwalk, Connecticut, I was able to sample lots of items from their Cork & Kale menu and one that really jumped out was the Signature Kale Salad. With its lacinato kale, medjool dates, radish slivers, toasted hazelnuts, and pecorino cheese – the salad was delish! I immediately had to recreate it at home for lunch and made a few tweaks and my own dressing. Here’s the recipe:
- 2 bunches organic kale, chopped
- 10 dates, chopped
- 2 handfuls of hazelnuts
- 5 radishes, sliced thin
- 2 cups of portobello mushrooms, chopped
- 1/2 yellow onion, diced
Mix ingredients together
- 4 tablespoons extra virgin olive oil
- 2 tablespoons pear-infused balsamic vinegar
- 1 tablespoon Dijon mustard
- a small dash of pure maple syrup
- sea salt and black pepper to taste
- a dash of garlic powder
Mix well and drizzle over the salad.