Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, savory, sweet, simple kale salad. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Savory, sweet, simple kale salad is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Savory, sweet, simple kale salad is something that I’ve loved my whole life.
Recipe courtesy of Giada De Laurentiis. For the salad: Scatter the sweet potatoes and pearl onions on a rimmed baking sheet. This flavorful, seasonal salad is the perfect accompaniment to your holiday dinner table. The Best Kale Salad Recipes on Yummly
To get started with this particular recipe, we must first prepare a few components. You can have savory, sweet, simple kale salad using 5 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Savory, sweet, simple kale salad:
- Take 8 oz kale (1/2 lb)
- Prepare 1/4 cup honey
- Prepare 1/4 cup red wine vinegar
- Make ready 6 oz feta cheese (crumbled)
- Prepare 6 oz dried cranberries
Hello Cookie, I loved your sweet and tangy kale salad salad, i could eat it all night long. A delicious salad that embraces fall flavours. Sprinkle the salad with the pomegranate seeds before serving. Be the first to rate & review!
Instructions to make Savory, sweet, simple kale salad:
- I used a bag of already shredded kale, but you can use a bunch. It just needs to be ripped into small pieces. Remove stems where you can.
- Put shredded kale in a large bowl and add red wine vinegar and honey. Massage kale thoroughly until leaves are darker and slick with the mixture - maybe about five minutes. Make sure it soaks up the vinegar that pools at the bottom of the bowl.
- Add feta cheese and dried cranberries. Mix it altogether.
- Keep cool in the fridge until ready to serve. Enjoy!
Sprinkle the salad with the pomegranate seeds before serving. Be the first to rate & review! At Dovecote Café in Baltimore, chef Amanda Mack looks to superlocal farms to create her seasonal salads, like this kale and roasted pumpkin one, which is dressed with a nutty chipotle-yogurt dressing. Here's one of our go-tos: savory stuffed sweet potatoes with beans and greens. Although we cooked with Great Northern beans and curly kale in these pictures, we encourage you to think of this recipe as a template and experiment with other varieties of beans and greens, from.
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